Roasted cauli-broc bowl with tahini houmous 2016

Roasted cauli-broc bowl with tahini houmous

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(6 ratings)

Prep: 10 mins Cook: 30 mins

Easy

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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Ingredients

  • 400g pack cauliflower & broccoli florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    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
    Quinoa

    Quinoa

    keen-wah

    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

    Walnut

    wall-nut

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

  • 2 tbsp tahini
    Tahini

    Tahini

    ta-hee-nee

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

  • 3 tbsp houmous
    Houmous in a pot

    Houmous

    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
    Lemon

    Lemon

    le-mon

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

Method

  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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siannewbury
9th May, 2017
5.05
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
JuCk
23rd Feb, 2017
1.3
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.
pollyparrot2
16th Aug, 2017
Adding a bay leaf to cooking cauliflower and/or broccoli is said to remove the smell. Worth a try, maybe?
MrsLemons
26th Jan, 2017
5.05
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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