This beautiful grain bowl is packed with healthy ingredients like quinoa, chickpeas, kale and cauliflower--all drizzled with a lemony tahini sauce. The fast one-bowl meal makes a satisfying weeknight dinner or packable work lunch. If you don't have za'atar, you can substitute 1/2 teaspoon each ground cumin and coriander.
Ingredients
- 1 cup small cauliflower florets
- 1 teaspoon extra-virgin olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon salt, divided
- 3 tablespoons hot tap water
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon za'atar
- 1 ½ cups baby kale
- ½ cup cooked quinoa
- ½ cup canned chickpeas, rinsed
Directions
- Preheat oven to 425 degrees F.
- Toss cauliflower with oil, cumin and 1/8 teaspoon salt in a medium bowl. Transfer to a small baking dish; roast until the cauliflower is tender, 12 to 15 minutes.
- Meanwhile, whisk water, tahini, lemon juice, garlic, za'atar and the remaining 1/8 teaspoon salt in a small bowl.
- Place kale in the bottom of a shallow serving bowl. Top with cauliflower, quinoa and chickpeas; drizzle with 2 tablespoons of the dressing (save the rest for another use).