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In the realm of plant-based cuisine, Garlic Roasted Cauliflower and Chickpea Bowls stand out as a vibrant, nutritious option that appeals to both vegans and non-vegans alike. This dish not only presents a feast for the eyes with its array of textures and colors, but it also tantalizes the taste buds with its robust flavors. The combination of roasted cauliflower and protein-packed chickpeas creates a satisfying meal that is perfect for lunch or dinner, making it an ideal choice for anyone looking to incorporate more plant-based meals into their diet.

Garlic Roasted Cauliflower and Chickpea Bowls

Discover the vibrant world of plant-based cuisine with these Garlic Roasted Cauliflower and Chickpea Bowls. Bursting with flavor and nutrients, this dish combines caramelized cauliflower and protein-rich chickpeas for a satisfying meal. Perfect for lunch or dinner, it's easy to prepare and features wholesome ingredients like quinoa, tahini, and fresh herbs. Ideal for anyone looking to enjoy delicious, healthy meals without sacrificing taste. Get ready to nourish your body and delight your taste buds!
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Ingredients
  

1 medium head of cauliflower, cut into florets

1 can (15 oz) chickpeas, drained and rinsed

4 cloves garlic, minced

4 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper to taste

½ cup quinoa, rinsed

1 ½ cups vegetable broth

1 avocado, sliced

¼ cup fresh parsley, chopped

2 tablespoons tahini

Juice of 1 lemon

Optional: ¼ teaspoon red pepper flakes for heat

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Cauliflower and Chickpeas: In a large mixing bowl, combine the cauliflower florets and chickpeas. Add the minced garlic, olive oil, smoked paprika, ground cumin, salt, and pepper. Toss everything until the cauliflower and chickpeas are evenly coated.

      Roast the Vegetables: Spread the cauliflower and chickpea mixture on a lined baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until the cauliflower is tender and golden-brown, stirring halfway through for even cooking.

        Cook the Quinoa: While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Stir in the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa has absorbed all the broth and is fluffy. Remove from the heat and let it sit covered for an additional 5 minutes.

          Make the Tahini Dressing: In a small bowl, whisk together the tahini, lemon juice, a pinch of salt, and a little water until smooth and creamy. Adjust the consistency by adding more water if needed.

            Assemble the Bowls: In serving bowls, start with a layer of quinoa. Top with the roasted cauliflower and chickpeas, then add sliced avocado and sprinkle with fresh parsley. Drizzle the tahini dressing over the top and sprinkle with red pepper flakes if desired.

              Serve and Enjoy: Serve warm and enjoy your flavorful and nutritious Garlic Roasted Cauliflower and Chickpea Bowls!

                Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings