Description
This bowl is a beautiful mix of smoky-roasted veg, tender kale, and creamy tahini — fresh, hearty, and packed with texture. It’s a satisfying, no-fuss meal that brings balance and flavor to every bite.
Ingredients
Cauliflower & Chickpeas:
1 large head cauliflower, chopped
1 (420g) can chickpeas, drained & rinsed
Drizzle of olive oil
3 tsp garlic powder
2 tsp cumin
3 tsp smoked paprika
Salt & pepper, to taste
Kale:
3 large handfuls of kale, torn
Drizzle of olive oil
Pinch of salt
Fresh Add-ins:
1/2 red onion, thinly sliced
1 cucumber, sliced
Sesame seeds, for topping
Tahini Dip (Optional Homemade):
1/3 cup hulled tahini
Juice of 1 lemon
Pinch of salt
1 tsp maple syrup (optional)
Water, as needed for a creamy consistency
Instructions
Preheat oven to 400°F (200°C).
Toss cauliflower and chickpeas with olive oil and spices. Roast on a lined baking sheet for 25–30 minutes, flipping halfway.
Massage kale with a drizzle of olive oil and a pinch of salt until slightly softened.
In a small bowl, mix tahini, lemon juice, maple syrup, salt, and water until smooth.
Assemble bowls with kale, roasted cauliflower and chickpeas, cucumber, red onion, and a drizzle of tahini. Top with sesame seeds.
- Prep Time: 15 mins
- Cook Time: 30 min
- Category: Dinner
Nutrition
- Calories: ~390
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 13g