Lemon Tahini Roasted Cauliflower Power Bowl

• 1 large head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 1 lemon
• 1/4 cup tahini
• 2 cloves garlic, minced
• 1 tablespoon honey
• 2 cups cooked quinoa
• 2 cups baby spinach
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• Optional: toasted pine nuts for garnish

Steps

1. 1 Preheat oven to 400°F. Toss cauliflower with olive oil, cumin, smoked paprika, salt, and pepper.
2. 2 Spread cauliflower on a baking sheet and roast for 25 minutes, flipping halfway.
3. 3 Whisk together lemon juice, tahini, garlic, honey, and a splash of water to make the dressing.
4. 4 Divide quinoa among bowls, top with roasted cauliflower, spinach, and feta.
5. 5 Drizzle with tahini dressing and garnish with parsley and optional pine nuts.

Equipment

• Baking sheet
• Whisk
• Mixing bowl

Variations

• Add roasted chickpeas for extra protein.
• Include diced avocado for creaminess.

Substitutions

• Substitute tahini with Greek yogurt for a tangier flavor.
• Use maple syrup instead of honey for a vegan option.

Pairings

• Lemon-garlic hummus
• Warm pita bread
• Cucumber yogurt sauce

Nutrition

Tips

• For extra zest, add lemon zest to the dressing.
• Feel free to swap quinoa for your favorite grain or greens for kale or arugula.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of hummus or pita bread for a complete meal.
• Pair with a light lemon vinaigrette salad for a refreshing contrast.

FAQ