Za’atar Roasted Cauliflower Chickpea Quinoa Bowls

These Za’atar Roasted Cauliflower Chickpea Quinoa Bowls are warm, hearty, fresh, and perfect for meal prep. Cauliflower, chickpeas, and red onion roast with za’atar, paprika, and garlic until golden and crisp around the edges, then get tossed with fluffy bouillon-cooked quinoa, sweet Medjool dates, salty Castelvetrano olives, fresh parsley, chopped almonds, and a bright lemon maple Dijon dressing.

Course Main Course

Cuisine American

Keyword dairy free, gluten free, plant based, quinoa bowl, roasted bowls

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 483kcal

Author Jackie Akerberg

Equipment

stove, oven

Ingredients

1 cup dry white quinoa
2 cups water
1 cube vegan “chicken” bouillon
1 head cauliflower cut into florets
14 oz canned chickpeas drained, rinsed and patted dry
1 red onion sliced
1 tbsp za’atar seasoning
1 tsp paprika
1 tsp garlic powder
1 tsp sea salt
½ tsp ground black pepper
4 medjool dates chopped
½ cup parsley finely chopped
¼ cup almonds chopped
¼ cup Castelvetrano olives drained well and halved
½ lemon juiced
1 tbsp olive oil optional
1 tbsp maple syrup
½ tsp Dijon mustard

Instructions

Preheat the oven to 425 (preferably convection bake).
Add quinoa, water and chicken bouillon to a medium saucepan and cook according to package - bring to a boil, cover and simmer for 15 minutes. Fluff and let cool slightly.
While the quinoa is cooking, add the cauliflower, chickpeas, and onion to a bowl and season with the spices, salt and pepper. Toss to coat and spread on a large baking sheet, or two baking sheets - be sure not to overcrowd. Transfer to the oven and bake for 25-30 minutes until golden and crisp on the edges.
Mix the lemon, optional olive oil, maple syrup and mustard. Stir to combine.
Add all the ingredients to a bowl and pour the dressing over the top. You can enjoy this room temp, slightly warm, or even chilled!

Nutrition