Roasted cauli-broc bowl with tahini houmous 2016

Roasted cauli-broc bowl with tahini houmous

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(9 ratings)

Prep: 10 mins Cook: 30 mins


Serves 2

A simple quinoa bowl you can put together in 10 minutes and enjoy al-desko. It's vegan, healthy and gluten-free

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal533
  • fat37g
  • saturates4g
  • carbs28g
  • sugars6g
  • fibre10g
  • protein16g
  • salt0.8g
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  • 400g pack cauliflower & broccoli florets



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g ready-to-eat quinoa



    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • 2 cooked beetroots, sliced
  • large handful baby spinach
  • 10 walnuts, toasted and chopped



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 2 tbsp tahini



    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • 3 tbsp houmous
    Houmous in a pot


    hoom-iss, hum-iss

    A staple of Middle Eastern diets, this is a purée of cooked chickpeas, flavoured with tahini (a…

  • 1 lemon, ½ juiced, ½ cut into wedges



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  1. The night before, heat oven to 200C/180C fan/gas 6. Put the cauliflower and broccoli in a large roasting tin with the oil and a sprinkle of flaky sea salt. Roast for 25-30 mins until browned and cooked. Leave to cool completely.

  2. Build each bowl by putting half the quinoa in each. Lay the slices of beetroot on top, followed by the spinach, cauliflower, broccoli and walnuts. Combine the tahini, houmous, lemon juice and 1 tbsp water in a small pot. Before eating, coat in the dressing. Serve with the lemon wedges.

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Comments, questions and tips

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Hobbykochmoni's picture
26th Feb, 2018
I love it! I made it for lunch at work today and a second serving for tomorrow. It's so palatable! I used my self-made houmous from another recipe that I found here at goodfood. I'll eat this salad more often from now on. Thank you for all those tasty and healthy recipes!
15th Oct, 2017
oh,I love it
9th May, 2017
Love it. I swap the beetroot for blanched courgettes ribbons because i don't like beetroot and its fabulous. So filling and easy - also don't feel like im missing out on any meat. I disagree with the previous comment about the lemons, the lemon is quite subtle. I also eat it cold as a salad. Firm favorite in our house
23rd Feb, 2017
I made this for work lunch today, it needs a lot less lemon than the recipe calls for as is really sharp. Is really filling so you will only need a small portion. When heated up this smells really bad, it stank the whole office out.
16th Aug, 2017
Adding a bay leaf to cooking cauliflower and/or broccoli is said to remove the smell. Worth a try, maybe?
26th Jan, 2017
This is a new favorite in my house, serve it with beet root hummus. And we feel so healthy while and after eating it! It's really filling but in a pleasant way, not in a food coma way.
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