Lunch

Grain Bowl with Chickpeas & Cauliflower

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Drescription

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

  • 1cup 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

  1. Preheat oven to 425 degrees F.
  2. 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.
  3. Meanwhile, whisk water, tahini, lemon juice, garlic, za'atar and the remaining 1/8 teaspoon salt in a small bowl.
  4. 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).
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