Equipment
- oven, stove
Ingredients
- 1 head cauliflower, cut into florets
- 15 oz canned chickpeas, drained and patted dry
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp salt and pepper
- 1 cup quinoa, cooked and cooled
- 5 oz baby arugula
- 2 Persian cucumbers, sliced
- ½ cup cilantro leaves, chopped
- 2 tbsp golden raisins
- 2 tbsp pumpkin seeds
Creamy Turmeric Dressing Ingredients
- 3 tbsp almond butter
- 1 large lime, juiced
- ½ tsp ground ginger
- 1 tsp garlic powder
- 1 tbsp maple syrup
- 1 tsp turmeric
- ⅓ cup water
- ½ tsp salt
Method
- Preheat oven to 425 and line a large metal baking sheet with parchment paper.
- Add cauliflower and chickpeas to a bowl and sprinkle with spices. Stir to combine. Spread on the baking sheet and bake for 25 minutes until golden and crisp.
- Meanwhile, prepare the dressing by adding all ingredients to a jar and using a fork or hand frother to combine. season to taste.
- Fill all 4 bowls or meal prep containers with a bed of arugula, top with quinoa, followed by roasted cauliflower and chickpeas, a sprinkle of cucumbers, cilantro, golden raisins and pumpkin seeds, and drizzle with the dressing.
Nutrition
Serving 1servingCalories 453kcalCarbohydrates 67gProtein 20gFat 15gSaturated Fat 2gPolyunsaturated Fat 5gMonounsaturated Fat 6gTrans Fat 0.003gSodium 939mgPotassium 1273mgFiber 14gSugar 12gVitamin A 1289IUVitamin C 81mgCalcium 219mgIron 6mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.