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Roasted Cauliflower Tahini Bowls
MediterraneanVeganGluten-FreeDairy-Free

Roasted Cauliflower Tahini Bowls

A mediterranean lunch built for repeat cooking, with a clear ingredient list, tested timings, and practical variations.

40 min total
4 servings
Roasted
Calories
356 kcal
Protein
12g
Carbs
34g
Fat
20g

Ingredients checklist

Numbered instructions

1Toss cauliflower and chickpeas with olive oil and spices.
2Roast at 425°F until browned and crisp at the edges.
3Whisk tahini, lemon juice, and water into a pourable sauce.
4Build bowls with quinoa, roasted vegetables, and fresh toppings.
5Drizzle with tahini sauce before serving.

Chef's Tips

Roast the chickpeas on the same tray so they crisp up.
Thin the tahini sauce gradually; a little water goes a long way.
Add herbs after roasting so they stay fresh and aromatic.

Recipe Variations

Top with grilled chicken if you want a higher-protein bowl.
Use farro instead of quinoa if gluten is not a concern.
Source: YouTube at https://www.youtube.com/watch?v=roasted-cauliflower-tahini-bowls

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