Servings: 4
Ingredients
- 1 head cauliflower cut into small florets
- 1 red bell pepper seeded and sliced
- 1 red onion sliced
- 1 15-ounce can chickpeas, drained and rinsed
- 2 tablespoons avocado oil or olive oil
- Juice of ½ lemon about 1½ tablespoons
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 1½ teaspoons paprika or smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon coarse sea salt
- ¾ teaspoon ground turmeric
- ¼ teaspoon black pepper
- Optional For the Bowls: lettuce, diced or sliced cucumber, halved cherry tomatoes, lemon wedges, fresh mint/basil/cilantro, cashews, toasted sesame seeds
Dressings
- ¼ cup tahini can sub natural creamy peanut butter
- Juice of ½ lemon about 1½ tablespoons
- 1 tablespoon pure maple syrup omit for Whole30
- 2 –3 tablespoons water
Instructions
- Preheat the oven to 400ºF.
- Place the cauliflower, red pepper slices, red onion slices, and chickpeas in a large bowl.
- In a small bowl, whisk together the oil, lemon juice, garlic, cumin, paprika, coriander, salt, turmeric, and black pepper.
- Pour the spice mixture over the vegetables and beans; toss with a spoon or your hands until all pieces are well coated.
- Spread out the vegetables and beans in an even layer on one very large baking sheet or two medium-size baking sheets. Roast in the oven for 30 to 35 minutes or until cauliflower pieces are tender.
- Meanwhile, in a small bowl, whisk together the tahini, lemon juice, and maple syrup. (Just before serving, whisk 2-3 tablespoons of warm water into the tahini mixture until you’ve reached your desired dressing drizzling consistency).
- Build bowls with lettuce, cucumber, and tomatoes. Top with the roasted vegetables and beans. Drizzle the tahini sauce over top and garnish with lemon wedges, fresh herbs, cashews, and/or toasted sesame seeds, as desired.
Notes
Recipe from The Real Food Dietitians.
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