Roasted Curry-Chickpea Bowls

Total Time: 35 minutes | Active Time: 25 minutes | Yield: 4 servings

Ingredients

2 tablespoons olive oil

1 tablespoon curry powder

1/2 teaspoon salt, divided

1 medium head cauliflower, cut into florets

1 (15 ounce) can no-salt added chickpeas, rinsed & drained

2 tablespoons water

2/3 cup uncooked quinoa, rinsed

4 cups baby spinach, coarsely chopped

2 tablespoons tahini

1 teaspoon lime zest + 1 tablespoon lime juice

1/2 teaspoon minced garlic

1/8 teaspoon ground black pepper

Directions

1. Preheat oven to 425°F. Coat a large baking sheet with cooking spray.

2. Whisk oil, curry powder, and 1/4 tsp salt in a large bowl. Add cauliflower and chickpeas; toss to coat. Spread evenly on the baking sheet. Roast in oven until lightly browned, about 20 minutes.

3. Meanwhile, cook quinoa according to package directions in a medium pot. Once cooked, stir in spinach, cover, and let stand for 5 minutes.

4. In a small bowl, whisk tahini, lime zest, lime juice, garlic, pepper, and 2 Tbsp water.

5. Divide the quinoa mixture among 4 bowls/containers. Top with cauliflower-chickpea mixture and drizzile with tahini dressing.

Storage: Store leftovers in airtight containers in the fridge for up to four days.

Recipe & Photo Credit: EatingWell.com