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TURMERIC CAULIFLOWER VEGAN BOWL
By @betterfoodguru
Ingredients:
Bowl
* 2 cups cauliflower florets
* 1 zucchini chopped
* 15 oz chickpeas drained
* 1 yellow bell pepper seeded and chopped
* 2 garlic cloves minced
* 2 cups baby spinach
* ¼ cup cous cous dry
* ½ cup water
* 1 tsp olive oil extra virgin
* 6 cherry tomatoes halved
* 1 tbsp turmeric
* 1 tsp onion powder
* 1 tsp smoked paprika
* ½ tsp ground coriander
* ½ tsp ground cumin
* 1 salt and pepper to taste
Tahini Drizzle
* 3 tbsp tahini
* 1 lemon juiced
* 1 pinch crushed red pepper
* ½ tsp garlic powder
* ¼ cup water
* 1 salt and pepper to taste
Instructions:
* Heat pan on medium and add oil and garlic, cook for 3 minutes until garlic is fragrant.
* Add cauliflower, turmeric, coriander, smoked paprika and cumin and cook for 5 minutes stirring often so that the spices do not burn.
* Add bell peppers and cook for 2-3 minutes
add water, salt, chickpeas and and cous cous and cover the pan, let boil for 2 minutes and turn off the heat to finish steaming the cous cous. * Add baby spinach to the top, cover again and let sit covered for 5 minutes.
* Lastly, add the cherry tomatoes without cooking more, fluffing and folding in gently with a fork. Spinach will have wilted and all water will have been absorbed by cous cous. Top with crushed red and black pepper.
* To make the tahini drizzle, mix the ingredients in a small bowl.
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