Description
These Roasted Cauliflower Power Bowls are packed with warm, spiced cauliflower, fresh veggies, creamy tahini sauce, and your choice of grains. This plant-based, gluten-free meal is perfect for lunch, dinner, or meal-prepping. Flavorful, hearty, and super easy to make!
Ingredients
For the Cauliflower:
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1 large head cauliflower, cut into bite-sized florets
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3 tbsp olive oil
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2 tsp ground cumin
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1 tsp smoked paprika
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1 tsp ground coriander
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1/2 tsp turmeric
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Salt and pepper, to taste
For the Bowls:
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2 cups cooked rice, quinoa, or couscous
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1 cup chopped cucumber
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1 cup cherry tomatoes, halved
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1/2 cup red onion, thinly sliced
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Fresh parsley or cilantro, chopped (for garnish)
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Lemon wedges (for serving)
For the Tahini Sauce:
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1/4 cup tahini
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2 tbsp lemon juice
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2–3 tbsp water (to thin out the sauce)
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Salt, to taste
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1 clove garlic, minced (optional)
Instructions
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Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
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In a large bowl, toss cauliflower with olive oil, cumin, paprika, coriander, turmeric, salt, and pepper.
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Spread cauliflower on the baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and crispy.
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Prepare the tahini sauce by whisking together tahini, lemon juice, garlic, salt, and water until creamy and smooth.
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Divide cooked rice, quinoa, or couscous between serving bowls.
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Top with roasted cauliflower, cucumber, cherry tomatoes, red onion, and fresh herbs.
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Drizzle with tahini sauce, squeeze lemon juice, and enjoy!
Notes
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For extra crunch, broil the cauliflower for 1–2 minutes after roasting.
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Store leftovers separately in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean-Inspired