Buddha Bowl with Turmeric Roasted Cauliflower

Experience the vibrant flavors and health benefits of this Buddha Bowl with Turmeric Roasted Cauliflower. This meal combines an array of colorful vegetables, protein-rich chickpeas, and aromatic spices. At its heart, turmeric-roasted cauliflower imparts a beautiful golden color and warm, earthy taste. Complemented by a creamy tahini dressing, this dish not only looks great but nourishes with every bite, making it an excellent choice for a healthy lunch or dinner.

Ingredients

• 1 head cauliflower, cut into florets
• 1 15 oz can chickpeas, drained and rinsed
• 1 Tbsp olive oil
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1 head bibb lettuce, chopped
• 1/4 cup tahini
• 2 Tbsp lemon juice
• 2 Tbsp water
• 1 Tbsp maple syrup
• 1 tsp dijon mustard

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the cauliflower florets with olive oil, turmeric, cumin, paprika, and garlic powder until well-coated. Spread them out on a baking sheet in a single layer.
3. Roast the cauliflower in the preheated oven for 25-30 minutes, or until golden brown and tender, stirring halfway through.
4. While the cauliflower is roasting, prepare the dressing by whisking together tahini, lemon juice, water, maple syrup, and dijon mustard in a small bowl until smooth.
5. To assemble the Buddha bowls, evenly divide the cooked quinoa among four bowls. Top each bowl with roasted cauliflower, chickpeas, cherry tomatoes, avocado slices, and chopped bibb lettuce.
6. Drizzle each bowl with the tahini dressing just before serving.

Keywords: Vegetable Bowl, Plant-Based, Protein-Rich, Healthy, Middle Eastern

Spice Rack: Turmeric, Cumin, Paprika, Garlic Powder

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