Dinner

Roasted Cauli-Broc Bowl with Tahini Hummus Recipe

ByHailey Reed November 12, 2025November 12, 2025

Introduction

This roasted cauli-broc bowl with tahini hummus is a vibrant, nutritious meal that’s both satisfying and full of flavor. Combining roasted cauliflower and broccoli with quinoa, beets, and a creamy tahini dressing, it’s perfect for a wholesome lunch or dinner.

A white bowl filled with a layered salad placed on a white marbled surface. The bottom layer consists of a grain like quinoa with a light brown color, topped with fresh green spinach leaves scattered evenly. Above that, there are roasted cauliflower slices with a slightly browned edge and roasted broccoli with dark green and charred textures. Bright red beet cubes add a contrasting color spread across the bowl. Chopped brown walnuts are sprinkled over, and the salad is finished with a creamy white dressing drizzled on top and two lemon wedges placed on one side of the bowl. Next to the bowl is a small glass jar with a metal clasp containing more of the creamy dressing. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g pack cauliflower & broccoli florets
2 tbsp olive oil
250g ready-to-eat quinoa
2 cooked beetroots, sliced
Large handful baby spinach
10 walnuts, toasted and chopped
2 tbsp tahini
3 tbsp houmous
1 lemon, ½ juiced, ½ cut into wedges

Instructions

Step 1: The night before, heat your oven to 200°C (180°C fan/gas mark 6). Place the cauliflower and broccoli florets in a large roasting tin, drizzle with olive oil, and sprinkle with flaky sea salt.
Step 2: Roast the vegetables for 25–30 minutes until they’re browned and cooked through. Remove from the oven and leave to cool completely.
Step 3: Divide the ready-to-eat quinoa evenly between two bowls. Arrange the sliced beetroot on top, followed by baby spinach, the roasted cauliflower and broccoli, and the chopped walnuts.
Step 4: In a small pot, combine the tahini, houmous, lemon juice from half the lemon, and 1 tablespoon of water. Stir well to create a creamy dressing.
Step 5: Before serving, drizzle the tahini hummus dressing over the bowl and toss gently to coat everything evenly. Serve with the remaining lemon wedges on the side for extra zing.

Tips & Variations

For a nuttier flavor, lightly toast the quinoa before adding it to the bowls.
Swap walnuts for toasted almonds or pecans to vary the crunch.
Add a sprinkle of smoked paprika or chili flakes to the roasted vegetables for a spicy kick.
Use fresh lemon juice rather than bottled for the best brightness in the dressing.

Storage

Store any leftover components separately in airtight containers in the fridge for up to 2 days. Keep the roasted vegetables and quinoa chilled, and prepare the tahini hummus dressing fresh before serving to maintain the best texture and flavor. Reheat the roasted vegetables gently in the oven or microwave before assembling.

How to Serve

A white bowl sits on a white marbled surface, filled with several colorful layers of food. The base is a grain layer with a brown texture, topped with green spinach leaves scattered unevenly. On top are roasted cauliflower and broccoli pieces, showing a mix of white, light brown char, and dark green shades. There are coarse, deep red beet chunks around the vegetables, and small walnut pieces sprinkled across the bowl. A light creamy sauce is drizzled over the top, adding a smooth texture, and two lemon wedges sit on the side of the bowl. Next to the bowl, there is a small clear jar filled with a similar creamy sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of cauliflower and broccoli?

Yes, you can substitute with vegetables like Brussels sprouts, carrots, or sweet potatoes. Just adjust roasting times accordingly to ensure everything is tender and caramelized.

Is the tahini hummus dressing vegan?

Yes, this dressing contains only plant-based ingredients, making it suitable for vegans.

Hailey Reed