Cauliflower & Chickpea Quinoa

• porce: makes about 3 bowls or 4
• celkový čas: 1 hour 12 minutes

Ingredience

This is what happens when you actually build a bowl with contrast — warm, bright, creamy, and a little crunch in every bite. Not a sad veggie bowl. Not even close.

1 head cauliflower, cut into florets

5 1/2 tbsp olive oil, divided

1 ¼ tsp salt, divided

1 tsp paprika

½ tsp garlic powder

½ tsp chili powder

1 15 oz can chickpeas, rinsed and drained

½ tsp cumin

⅓ cup pepitas

1/3 chopped fresh cilantro, plus more for garnish

3 tbsp lemon juice

Zest of ½ lemon

Pepper flakes to taste

4 scallions, trimmed & cut into thirds

⅓ cup chopped dates

1 clove minced garlic, divided

2 cups chopped kale

2 cups cooked quinoa

Pokyny

Preheat oven to 425. Line a small sheet pan with parchment paper & place a large sheet pan in oven while it preheats.

Add cauliflower to hot sheet pan, then add 2 tbsp of olive oil, ½ tsp salt, paprika and garlic powder & toss. Spread & place in oven for 25 mins, until just about crisp & tender. Remove and add the kale, then toss and place back in the oven for another 5 minutes. Toss once more and set aside.

Add chickpeas to small sheet pan lined with parchment paper, add 1/2 tbsp of olive oil, ½ tsp salt, chili powder & cumin & toss to coat. Place in oven for 20 mins. After 20 mins, remove chickpeas & add pepitas & ⅓ cup cilantro. Toss and set aside.

Make topping. Heat skillet over med. heat, brush with some oil & add scallions. Sear for 2-3 minutes per side, remove them & chop. Add to a bowl with 3 tbsp olive oil, lemon juice, 1 clove of garlic, dates, lemon zest & salt & pepper to taste. Mix to combine & set aside.

Add a scoop of quinoa to a bowl, top with a few spoonfuls of cauliflower & chickpeas, a spoonful of scallion mixture & drizzle of dressing.