SUPERFOOD // CHICKPEA:
This Roasted Veggie & Chickpea Bowl with Creamy Turmeric Tahini by @naturally_nora is loaded with fibre, plant-based protein, and anti-inflammatory goodness. Roasted cauliflower, carrots, and crispy chickpeas are tossed in Moroccan spices and paired with fluffy quinoa and a creamy, golden turmeric tahini drizzle. Save this recipe for a vibrant, flavour-packed bowl that’s as satisfying as it is nourishing!
Chickpeas are rich in choline, a key nutrient for memory and cognitive function. Plus, their complex carbs provide steady energy to keep your brain sharp all day!
Recipe by Naturally Nora
Roasted Veggie & Chickpea Bowl with Creamy Turmeric Tahini
Ingredients
- 1/4 head Cauliflower (cut into florets)
- 2 Carrot (large, peeled and roughly chopped)
- 1 cup Chickpeas (cooked)
- 3 tbsp Extra Virgin Olive Oil
- 1 tbsp Moroccan Spice Blend
- Sea Salt & Black Pepper (to taste)
- 1/2 cup Quinoa (dry, rinsed)
- 1/4 cup Tahini
- 3 tbsp Water
- 2 tsp Apple Cider Vinegar
- 1 tbsp Maple Syrup
- 1/4 tsp Turmeric (ground)
Instructions
- 1 Preheat the oven to 425oF (220oC). Place the cauliflower, carrots, and chickpeas on a baking sheet(s). Toss everything in oil and season with Moroccan spice blend, salt, and pepper. Toss to combine.
- 2 Transfer to the oven and bake for 25 to 30 minutes or until cooked through and browned, shaking halfway through. Meanwhile, cook the quinoa according to package directions.
- 3 In a small bowl whisk together the tahini, water, vinegar, maple syrup, and turmeric. Season with salt and pepper and set aside. Divide the quinoa, vegetables, and chickpeas into a bowl. Drizzle the sauce over top. Enjoy!
