Crunchy chickpea, roasted cauliflower, kale & tahini bowl
Serves 2
Directions
- 1Add the cauliflower and chickpeas on a baking tray.
- 2Drizzle with olive oil and add the seasonings, toss to coat.
- 3Place in the oven and bake for 35 minutes.
- 4Add the kale to a baking tray and toss in the olive oil and salt.
- 5Place in the oven on the lower rack when there’s 10-15 minutes remaining for the cauliflower/chickpeas and keep an eye on it so it doesn’t burn.
- 6Add the tahini to a bowl, then the kale, cauliflower, chickpeas, cucumber, red onion and sesame seeds.
Ingredients
- 1 head cauliflower
- 420 g chickpeas
- drizzle olive oil
- 3 tsp garlic powder
- 2 tsp cumin
- 3 tsp smoked paprika
- pinch salt
- pinch pepper
- 2 handfuls kale
- drizzle olive oil
- pinch salt
- 0.5 red onion
- 1 cucumber
- sesame seeds
- tahini dip
Equipment
ovenbaking tray
Tips
- Preheat oven to 200°C/390°F.
- bake cauliflower and chickpeas for 35 minutes.
- bake kale on the lower rack when there’s 10-15 minutes remaining for the cauliflower/chickpeas.
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