Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
Estimated cost per serve is 4.39 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 1 head cauliflower, chopped into florets
- 400grams chickpeas, can, drained
- 1tablespoons garam masala, peeled and minced
- 1teaspoons cumin
- 1teaspoons ground coriander
- 500grams quinoa, ready cooked
- 100grams spinach
- 2tablespoons tahini
- 1 medium lemon, juiced and zested
- 100grams soy yoghurt, low fat
- 3tablespoons coriander, fresh, chopped
Nutrition per serving
3400kJ / 815Cal
3400 Kilojoules or 815 Calories
39% of daily energy intake*
Protein
30.5grams
Fat
26.0grams
Carbs
107grams
Sugars
7.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Roasting brings out the best in cauliflower and chickpeas in this lightly spiced buddha bowl.
Method
Step 1 of 4
Pre-heat the oven to 180°C/160°C fan-forced. Add the cauliflower and chickpeas to a baking tray, drizzle with the oil, sprinkle over the spices and mix well to coat. Roast for 25 minutes, stirring halfway through.
Step 2 of 4
Cook the quinoa according to pack instructions and pour into a large bowl. Squeeze over half the lemon juice, add half the zest and mix well.
Step 3 of 4
Add the yoghurt to a small bowl and mix in the tahini and remaining lemon juice and zest. Add water to loosen if necessary.
Step 4 of 4
Divide the quinoa between four bowls, add spinach, top with the roasted cauliflower and chickpeas and a drizzle of tahini yoghurt and serve.
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