Roasted Cauliflower And Broccoli Buddha Bowl 1771703808827 M8bq
A vibrant, nutrient-dense plant-based bowl featuring caramelized cruciferous vegetables, fluffy quinoa, and a creamy tahini dressing.
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Ingredients
- 1 medium Cauliflower head, cut into florets
- 1 medium Broccoli head, cut into florets
- 3 tablespoons Olive oil
- 1 cup Quinoa, uncooked
- 15 oz can Chickpeas, drained and rinsed
- 1 teaspoon Smoked paprika
- 1/4 cup Tahini
- 2 tablespoons Lemon juice
- 1 teaspoon Maple syrup(optional)
- 2 cups Fresh kale, massaged
- 1 pinch Salt and black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
In a large bowl, toss the cauliflower florets, broccoli florets, and chickpeas with olive oil, smoked paprika, salt, and pepper.
- 3
Spread the vegetables and chickpeas in a single layer on the baking sheet and roast for 25-30 minutes until tender and slightly charred.
- 4
While vegetables roast, rinse the quinoa and combine with 2 cups of water in a pot; bring to a boil, then simmer covered for 15 minutes.
- 5
Prepare the dressing by whisking together the tahini, lemon juice, maple syrup, and 2 tablespoons of warm water until smooth.
- 6
Divide the massaged kale and cooked quinoa into four serving bowls.
- 7
Top each bowl with the roasted cauliflower, broccoli, and chickpeas.
- 8
Drizzle the creamy tahini dressing over each bowl and serve immediately.
Nutrition per Serving
410
Calories
16g
Protein
52g
Carbs
18g
Fat
12g
Fiber
4g
Sugar
480mg
Sodium
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