Quinoa Bowl with Roasted Cauliflower & Tahini Dressing

One bowl of goodness, loaded with filling, nutritious and tasty ingredients. That's what this Quinoa Bowl with Roasted Cauliflower and Tahini Dressing is all about!

This Vegan Quinoa Bowl with Roasted Cauliflower and Tahini Dressing is everything!

Girlfriends, have you tried roasted cauliflower before? I'm one of these people who seriously couldn't stand cauliflower growing up and still today, make me steamed cauliflower and I might just leave the table.

Ok no, I wouldn't because I'm a grown-up (am I really?!), I'm not that fussy and my mom taught me good manners. But I would NOT be happy with you unless there's dessert involving lemon curd (are you making a mental note? I'm watching you ????)

Crispy roasted cauliflower, however? Big heart eyes emojis for you! Roasting cauliflower brings out its nutty flavor and it's seriously delish!

And what about tahini dressing? Oh man, totally awesome too.

The kind of awesome you want to spoon directly in your mouth as if spooning dressing in your mouth was something completely normal. You know the kind?!

Please go make yourself this vegan quinoa bowl soon, you'll love it. And did I mention it's good for you? Enjoy!!

If you tried this vegan quinoa bowl, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!

5 from 1 vote

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Quinoa Bowl with Roasted Cauliflower and Tahini Dressing

One bowl of goodness, loaded with filling, nutritious and tasty ingredients. That's what this Quinoa Bowl with Roasted Cauliflower and Tahini Dressing is all about!

Course Main Course, Salad

Cuisine Mediterranean

Keyword easy meal prep, healthy lunch ideas, meal prep recipe, office lunches, quinoa bowl, roasted cauliflower, tahini dressing, vegan main dish

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 4

Calories 484 kcal

Ingredients

• 1 cup quinoa uncooked
• 2.5 lbs cauliflower 1,1 kg -destemmed & chopped into 1 inch (2.5 cm) pieces
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• sea salt to taste
• freshly ground pepper to taste
• 15 oz. canned chickpeas 400 g can, drained
• 3 oz baby arugula (4 small handfuls) 85 g

Tahini Dressing

• ¼ cup tahini
• 1 tablespoon tamari
• ½ lemon juiced
• sea salt to taste
• ¼-2/3 cup filtered water
• sea salt to taste
• freshly ground pepper to taste

Instructions

1. Preheat oven to 400 degrees.

2. Place quinoa in a fine-mesh strainer and rinse thoroughly with cool water for at least 2 minutes. Drain. Rinsing quinoa before cooking will remove its natural bitter or soapy taste. 

3. Transfer to a large saucepan, cover with 2 cups of water, cover with a lid and bring to a boil. Reduce heat and cook for 15 minutes on the lowest setting or until all water has evaporated. Turn off the heat and let stand covered for 5 minutes. Fluff with a fork and set aside.

4. Line a baking sheet with foil. In a large bowl, add cauliflower with olive oil, smoked paprika, a good pinch of sea salt, and freshly ground pepper. Toss until cauliflower is well coated. 

5. Place on the baking sheet in a single layer. Roast for 30-35 minutes or until browned and crisp (it's ready when the cauliflower bites look almost - almost! - burnt on the edges).

6. While cauliflower cooks, make tahini sauce: whisk together all ingredients, adding water depending on your desired consistency. Season with sea salt (if needed) and freshly ground pepper. Set aside.
7. To plate, add a handful of arugula to each bowl, then divide quinoa, cauliflower, and chickpeas evenly. Top with tahini sauce and serve immediately.

Nutrition Facts

Quinoa Bowl with Roasted Cauliflower and Tahini Dressing

Amount Per Serving (1 bowl)

Calories 484 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 2g13%

Sodium 646mg28%

Potassium 1426mg41%

Carbohydrates 61g20%

Fiber 14g58%

Sugar 6g7%

Protein 20g40%

Vitamin A 765IU15%

Vitamin C 147.6mg179%

Calcium 178mg18%

Iron 5.7mg32%

* Percent Daily Values are based on a 2000 calorie diet.