Description
A vibrant and nutritious roasted cauliflower and broccoli bowl served with quinoa, fresh beetroot, baby spinach, and toasted walnuts, all brought together by a creamy lemon tahini hummus dressing. This wholesome recipe is perfect for a healthy lunch or dinner and is easy to prepare with roasted vegetables and simple assembly.
Ingredients
Scale
Vegetables & Grains
- 400g pack cauliflower & broccoli florets
- 250g ready-to-eat quinoa
- 2 cooked beetroots, sliced
- Large handful baby spinach
Fats & Nuts
- 2 tbsp olive oil
- 10 walnuts, toasted and chopped
Dressing
- 2 tbsp tahini
- 3 tbsp houmous
- 1 lemon, ½ juiced, ½ cut into wedges
- 1 tbsp water
Instructions
- Roast the Vegetables: Preheat your oven to 200°C (180°C fan, gas mark 6). Place the cauliflower and broccoli florets in a large roasting tin and drizzle with olive oil and a sprinkle of flaky sea salt. Roast in the oven for 25 to 30 minutes until they are browned and cooked through. Remove from the oven and allow to cool completely.
- Prepare the Bowl Base: Divide the ready-to-eat quinoa evenly between serving bowls as the base layer.
- Assemble the Vegetables: Arrange the sliced cooked beetroot over the quinoa, followed by a handful of fresh baby spinach, then add the roasted cauliflower and broccoli on top.
- Add Walnuts: Sprinkle the toasted and chopped walnuts evenly over each bowl for a crunchy texture and added flavor.
- Make the Dressing: In a small pot or bowl, whisk together tahini, houmous, lemon juice from half the lemon, and 1 tablespoon of water until smooth and creamy.
- Serve: Drizzle the tahini hummus dressing over the assembled bowls just before eating. Serve with lemon wedges on the side for additional fresh acidity if desired.
Notes
- For best flavor, roast the cauliflower and broccoli the night before and let them cool completely before assembling the bowl.
- Use ready-to-eat quinoa to cut down on preparation time.
- Walnuts can be substituted with pecans or almonds if preferred.
- Adjust the thickness of the dressing by adding more water if needed.
- This bowl is great served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Lunch, Dinner, Bowl
- Method: Roasting
- Cuisine: Mediterranean
Keywords: Roasted cauliflower broccoli bowl, tahini hummus dressing, quinoa bowl, healthy vegetarian meal, Mediterranean bowl
