Dinner

Roasted Cauli-Broc Bowl with Tahini Hummus Recipe

Name: Roasted Cauli-Broc Bowl with Tahini Hummus Recipe
Prep time: 10 min
Cook time: PT-490152H43M10S
Total time: PT-490152H43M10S
Cuisine: Mediterranean
Ingredients: 400g pack cauliflower & broccoli florets; 250g ready-to-eat quinoa; 2 cooked beetroots, sliced; Large handful baby spinach; 2 tbsp olive oil; 10 walnuts, toasted and chopped; 2 tbsp tahini; 3 tbsp houmous; 1 lemon, ½ juiced, ½ cut into wedges; 1 tbsp water

ByEthan Lark November 15, 2025November 15, 2025

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Introduction

This roasted cauli-broc bowl with tahini hummus is a vibrant, nutritious meal perfect for lunch or dinner. Combining tender roasted cauliflower and broccoli with fresh beetroot, quinoa, and a creamy tahini dressing, it’s both satisfying and packed with flavor.

A white bowl filled with several layers starting with a base of cooked quinoa, topped with fresh green spinach leaves and roasted vegetables including browned cauliflower and broccoli. There are dark red beet pieces scattered on top along with small walnut chunks. A creamy white sauce is drizzled over the dish, and two lemon wedges sit on one side inside the bowl. A small glass jar with more of the creamy sauce is placed nearby on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g pack cauliflower & broccoli florets
2 tbsp olive oil
250g ready-to-eat quinoa
2 cooked beetroots, sliced
Large handful baby spinach
10 walnuts, toasted and chopped
2 tbsp tahini
3 tbsp houmous
1 lemon, ½ juiced, ½ cut into wedges

Instructions

Step 1: The night before, heat the oven to 200°C (180°C fan/gas 6). Place the cauliflower and broccoli florets in a large roasting tin. Drizzle with olive oil and sprinkle with flaky sea salt. Roast for 25-30 minutes until browned and tender, then leave to cool completely.
Step 2: To assemble the bowls, divide the quinoa evenly between two bowls. Arrange the sliced beetroot on top, followed by the baby spinach, roasted cauliflower and broccoli, and toasted walnuts.
Step 3: In a small pot, mix together the tahini, houmous, lemon juice, and 1 tablespoon of water until smooth. Drizzle this dressing over the bowls just before eating. Serve with lemon wedges on the side.

Tips & Variations

For extra crunch, toast the walnuts lightly in a dry pan before chopping.
Substitute quinoa with couscous or rice if preferred.
Add a pinch of smoked paprika to the tahini dressing for a smoky twist.
Use fresh lemon juice rather than bottled for the best flavor.

Storage

Store the roasted vegetables, quinoa, and dressing separately in airtight containers in the fridge for up to 3 days. Assemble bowls just before eating to keep the spinach fresh. Reheat the quinoa and roasted veggies gently before serving, then add the dressing and fresh ingredients.

How to Serve

A white bowl filled with a salad that has about four layers: at the bottom, a grain layer with light brown cooked quinoa; above it, bright green fresh spinach leaves scattered around; next, roasted vegetables including white and slightly charred cauliflower and dark green, roasted broccoli; on top, dark red roasted beet pieces and walnut pieces sprinkled over everything. Two lemon wedges sit on the edge of the bowl and a creamy white dressing is drizzled over the salad. A small clear jar with more dressing sits on the white marbled surface nearby, and a woman's hand with a fork is reaching from the top left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower and broccoli?

Yes, frozen florets work well. Thaw and pat dry before roasting to avoid excess moisture.

Is this recipe suitable for vegans?

Yes, this recipe is vegan as written, using plant-based ingredients throughout.