You’ll get a serious dose of plant-based protein with this meal!
The curry-infused cauliflower and chickpeas taste hearty and satisfying, while quinoa adds an extra boost of protein.
Ingredients
2tablespoonsolive oil
1tablespooncurry powder
12teaspoonsaltplus1/4tsp., divided
1medium headcauliflower(1 3/4lbs.
Whisk oil, curry powder, and 1/2 tsp.
salt in a large bowl.
Add cauliflower and chickpeas; toss to coat.
Spread evenly on the prepared baking sheet.
Roast, stirring once, until tender and browned in spots, about 20 minutes.
Bring to a boil over medium-high heat.
Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 12 to 15 minutes.
Remove from the heat and fluff the quinoa with a fork.
Stir in spinach, cover, and let stand for 5 minutes.
water in a small bowl.
Divide the quinoa mixture among 4 dinner bowls.
Top with the cauliflower-chickpea mixture and a drizzle of the tahini dressing.
Tips
To make ahead: Refrigerate dressing (Step 4) for up to 1 day.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
