GRAIN BOWL WITH CHICKPEAS & CAULIFLOWER
This beautiful grain bowl is packed with healthy ingredients like quinoa, chickpeas, kale and cauliflower--all drizzled with a lemony tahini sauce.
MAKES 1 SERVING/ TOTAL TIME 25 MINUTES
1 cup small cauliflower florets
1 teaspoon extra-virgin olive oil
½ teaspoon ground cumin
¼ teaspoon salt, divided
3 tablespoons hot tap water
2 tablespoons tahini
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon za'atar
1 ½ cups baby kale
½ cup cooked quinoa
½ cup canned chickpeas, rinsed
Preheat oven to 425 degrees F.
Toss cauliflower with oil, cumin and 1/8 teaspoon salt in a medium bowl. Transfer to a small baking dish; roast until the cauliflower is tender, 12 to 15 minutes.
Meanwhile, whisk water, tahini, lemon juice, garlic, za'atar and the remaining 1/8 teaspoon salt in a small bowl.
Place kale in the bottom of a shallow serving bowl. Top with cauliflower, quinoa and chickpeas; drizzle with 2 tablespoons of the dressing
3.3g saturated fat,