Roasted Cauliflower and Chickpea Harmony Bowl with Herb Tahini
Cauliflower Chickpea Potato Bowls
Recipe:
Ingredients:
For the Bowls
1/2 medium red onion thinly sliced
1/4 cup vinegar
4 medium Yukon Gold potatoes halved
2 tsp oil divided
1 tsp paprika divided
1 tsp garlic powder divided
1 head cauliflower
15 oz can chickpeas drained and rinsed
4 cups finely chopped kale
2 medium beets grated
1 avocado
4 tbsp pepitas
For the Herb Tahini Sauce
1/4 cup tahini
1/4 cup lemon juice
1/2 cup fresh parsley
1/2 cup fresh cilantro
3 tbsp water plus more to thin
2 cloves garlic
1 tbsp maple syrup
salt and pepper
Instructions:
Pre-heat the oven to 425 F.
Bring water to a boil. Thinly slice the red onion and add to a glass container large enough to submerge the onion in water. Add the vinegar and a pinch of salt. Pour the boiled water over until all of the onion is submerged. Set aside.
Cut the potatoes in half lengthwise and score the flesh with a criss-cross pattern using a knife. Drizzle the halves with 1 tsp of the oil and rub to coat each. Sprinkle with a little of the paprika, garlic powder and salt and pepper. Place cut-side down on the baking sheet and roast for 30-40 minutes until easily pierced with a fork.
Remove the leaves and stem from the cauliflower, cut it into florets and place on another baking sheet. Drain and rinse the chickpeas and blot with a paper towel or dish cloth to dry. Add to the pan with the chickpeas. Add the remaining 1 tsp oil and sprinkle with paprika, garlic powder, salt and pepper. Use your hands to mix and coat. Roast for 25-30 minutes until browned and tender.
Peel and grate the beets.
Add a few drops of oil to the chopped kale and massage with your hands for 30-60 seconds until softened and dark green in colour.
Add all of the dressing ingredients to a mini food processor or blender with a pinch of salt and pepper. Blend until smooth and creamy. Check the consistency and slowly add more water 1 tbsp at a time until you reach your desired thinness, this may be 2-4 tbsp additional water depending on the tahini used.
#whatveganseat #veganfoodshare #vegans #vegana #veganprotein #vegan_veganfood
Roasted Cauliflower and Chickpea Harmony Bowl with Herb Tahini
Roasted Cauliflower and Chickpea Harmony Bowl with Herb Tahini
Roasted Cauliflower and Chickpea Harmony Bowl with Herb Tahini
Cauliflower Chickpea Potato Bowls
Recipe:
Ingredients:
For the Bowls
1/2 medium red onion thinly sliced
1/4 cup vinegar
4 medium Yukon Gold potatoes halved
2 tsp oil divided
1 tsp paprika divided
1 tsp garlic powder divided
1 head cauliflower
15 oz can chickpeas drained and rinsed
4 cups finely chopped kale
2 medium beets grated
1 avocado
4 tbsp pepitas
For the Herb Tahini Sauce
1/4 cup tahini
1/4 cup lemon juice
1/2 cup fresh parsley
1/2 cup fresh cilantro
3 tbsp water plus more to thin
2 cloves garlic
1 tbsp maple syrup
salt and pepper
Instructions:
Pre-heat the oven to 425 F.
Bring water to a boil. Thinly slice the red onion and add to a glass container large enough to submerge the onion in water. Add the vinegar and a pinch of salt. Pour the boiled water over until all of the onion is submerged. Set aside.
Cut the potatoes in half lengthwise and score the flesh with a criss-cross pattern using a knife. Drizzle the halves with 1 tsp of the oil and rub to coat each. Sprinkle with a little of the paprika, garlic powder and salt and pepper. Place cut-side down on the baking sheet and roast for 30-40 minutes until easily pierced with a fork.
Remove the leaves and stem from the cauliflower, cut it into florets and place on another baking sheet. Drain and rinse the chickpeas and blot with a paper towel or dish cloth to dry. Add to the pan with the chickpeas. Add the remaining 1 tsp oil and sprinkle with paprika, garlic powder, salt and pepper. Use your hands to mix and coat. Roast for 25-30 minutes until browned and tender.
Peel and grate the beets.
Add a few drops of oil to the chopped kale and massage with your hands for 30-60 seconds until softened and dark green in colour.
Add all of the dressing ingredients to a mini food processor or blender with a pinch of salt and pepper. Blend until smooth and creamy. Check the consistency and slowly add more water 1 tbsp at a time until you reach your desired thinness, this may be 2-4 tbsp additional water depending on the tahini used.
#whatveganseat #veganfoodshare #vegans #vegana #veganprotein #vegan_veganfood
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