Description
A vibrant and nutritious roasted cauliflower and broccoli bowl served with quinoa, fresh beetroot, baby spinach, toasted walnuts, and a creamy tahini hummus dressing. This wholesome meal is perfect for a healthy lunch or dinner, combining roasted vegetables and plant-based proteins for a deliciously satisfying bowl.
Ingredients
Scale
Roasted Vegetables
- 400g pack cauliflower & broccoli florets
- 2 tbsp olive oil
- Flaky sea salt, to taste
Grains and Greens
- 250g ready-to-eat quinoa
- Large handful baby spinach
Toppings
- 2 cooked beetroots, sliced
- 10 walnuts, toasted and chopped
Dressing
- 2 tbsp tahini
- 3 tbsp houmous
- ½ lemon, juiced
- 1 tbsp water
To Serve
- ½ lemon, cut into wedges
Instructions
- Prepare Roasted Vegetables: The night before serving, preheat your oven to 200C/180C fan/gas 6. Place the cauliflower and broccoli florets in a large roasting tin, drizzle with olive oil and sprinkle with flaky sea salt. Roast for 25-30 minutes until browned and tender. Allow to cool completely before assembling.
- Prepare Grains and Greens: Use ready-to-eat quinoa, dividing it evenly between two bowls as the base layer.
- Assemble the Bowl: Arrange the sliced cooked beetroots over the quinoa, followed by a large handful of fresh baby spinach. Top with the roasted cauliflower and broccoli florets, then sprinkle with toasted, chopped walnuts for a satisfying crunch.
- Make the Dressing: In a small pot, combine tahini, houmous, lemon juice from half the lemon, and 1 tablespoon of water. Mix well until smooth and creamy. Just before eating, drizzle and toss the bowls with this dressing to coat all the ingredients.
- Serve: Serve the assembled bowls with the remaining half lemon cut into wedges for an optional fresh squeeze of citrus.
Notes
- Roasting the vegetables the night before enhances their flavor and saves time on the day of serving.
- Ready-to-eat quinoa makes assembly quick and easy; alternatively, cook quinoa fresh and let cool before assembling.
- To toast walnuts, dry fry them in a pan over medium heat for 3-5 minutes, stirring frequently until fragrant.
- The dressing can be adjusted by adding more water for a thinner consistency, if needed.
- This recipe is vegetarian and can be made vegan by ensuring the houmous is dairy-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Keywords: roasted cauliflower, broccoli bowl, tahini hummus, quinoa bowl, healthy vegetarian meal, roasted vegetables, Mediterranean bowl, tahini dressing
