Cooked - Nourish Bowl

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Nourish Bowl

2.0

1 (15 oz) can butter beans, drained and rinsed

1 tbsp olive oil

Pinch of salt and pepper

Juice from 1 lemon

¼ cup tahini

1 small garlic clove

Water to thin if needed (I used around 1–2 tbsp)

1 head of cauliflower cut into smaller pieces

1 small red onion, sliced into chunks

Drizzle of olive oil

1 tbsp lemon juice

2 tsp garlic powder

1 tbsp cumin

1 tbsp smoked paprika

Pinch of salt and pepper

2 cups of canned chickpeas (drained and rinsed)

Drizzle of olive oil

2 tsp onion

2 tsp cumin

2 tsp smoked paprika

Pinch of salt and pepper

1 bunch curly parsley, finely chopped (about 2 cups)

½ red onion, finely diced

1 tomato, finely diced

1 small cucumber, finely diced

Juice from 1 lemon

Pinch of salt and pepper

1½ tsp olive oil

2 cups cooked quinoa

1 avocado, sliced

⅓ cup pomegranate seeds

2 tbsp sesame seeds

Preheat oven to 200°C/400°F.
Add the cauliflower and onion on a baking tray and add the olive oil and seasonings, and toss to coat.
Add the chickpeas on a separate lined baking tray and add the olive oil and seasonings, and toss to coat.
Place the trays in the oven (chickpeas on the bottom rack) and bake for 35 minutes.
In the meantime, add the hummus ingredients to a blender or food processor and blend until smooth and creamy.
Combine the salad ingredients in a bowl.
Remove the cauliflower and chickpeas from the oven and cool for 5 minutes.
Add the hummus to a bowl, then the quinoa, salad, cauliflower/onion, avocado, chickpeas, pomegranate and sesame seeds. Enjoy!

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥣Bowl

CuisineMediterranean

Occasions📆Everyday🥦Healthy Meal

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 2 weeks ago

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