Roasted Cauliflower Quinoa Power Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Cauliflower Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Cauliflower Quinoa Power Bowl

A vibrant, protein-rich bowl featuring golden-roasted cauliflower florets, fluffy quinoa, and colorful vegetables. The dish is drizzled with a creamy tahini sauce and topped with crispy chickpeas, offering a delightful mix of textures and wholesome nutrients.

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NUTRITION

511kcal
Protein
27.7g
Fat
21.8g
Carbs
65.5g

SERVINGS

1 serving

INGREDIENTS

2 cups cauliflower florets

1/2 cup quinoa

3/4 cup chickpeas, drained and rinsed

1/2 cup cherry tomatoes

1 cup baby spinach

1 tablespoon tahini

2 teaspoons olive oil

1 tablespoon lemon juice

1 tablespoon pumpkin seeds

Salt and pepper to taste

1/2 teaspoon cumin (optional)

1/2 teaspoon paprika (optional)

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PREPARATION

  • 1

    Preheat oven to 425°F (220°C)

  • 2

    Toss cauliflower florets with 1 teaspoon of olive oil, salt, pepper, and optional spices

  • 3

    Spread cauliflower on a baking sheet and roast for 20-25 minutes until golden brown, turning halfway through

  • 4

    Meanwhile, rinse quinoa thoroughly and cook according to package instructions (typically 1 part quinoa to 2 parts water)

  • 5

    Pat chickpeas dry with paper towels and toss with remaining 1 teaspoon olive oil and desired seasonings

  • 6

    Spread chickpeas on a separate baking sheet and roast for 15-20 minutes until crispy

  • 7

    Make the tahini sauce by whisking together tahini, lemon juice, and 2-3 tablespoons of warm water until smooth

  • 8

    In a bowl, layer the cooked quinoa, roasted cauliflower, crispy chickpeas, cherry tomatoes, and baby spinach

  • 9

    Drizzle with tahini sauce and sprinkle with pumpkin seeds

  • 10

    Season with additional salt and pepper to taste

Roasted Cauliflower Quinoa Power Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Cauliflower Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Cauliflower Quinoa Power Bowl

A vibrant, protein-rich bowl featuring golden-roasted cauliflower florets, fluffy quinoa, and colorful vegetables. The dish is drizzled with a creamy tahini sauce and topped with crispy chickpeas, offering a delightful mix of textures and wholesome nutrients.

NUTRITION

511kcal
Protein
27.7g
Fat
21.8g
Carbs
65.5g

SERVINGS

1 serving

INGREDIENTS

2 cups cauliflower florets

1/2 cup quinoa

3/4 cup chickpeas, drained and rinsed

1/2 cup cherry tomatoes

1 cup baby spinach

1 tablespoon tahini

2 teaspoons olive oil

1 tablespoon lemon juice

1 tablespoon pumpkin seeds

Salt and pepper to taste

1/2 teaspoon cumin (optional)

1/2 teaspoon paprika (optional)

PREPARATION

  • 1

    Preheat oven to 425°F (220°C)

  • 2

    Toss cauliflower florets with 1 teaspoon of olive oil, salt, pepper, and optional spices

  • 3

    Spread cauliflower on a baking sheet and roast for 20-25 minutes until golden brown, turning halfway through

  • 4

    Meanwhile, rinse quinoa thoroughly and cook according to package instructions (typically 1 part quinoa to 2 parts water)

  • 5

    Pat chickpeas dry with paper towels and toss with remaining 1 teaspoon olive oil and desired seasonings

  • 6

    Spread chickpeas on a separate baking sheet and roast for 15-20 minutes until crispy

  • 7

    Make the tahini sauce by whisking together tahini, lemon juice, and 2-3 tablespoons of warm water until smooth

  • 8

    In a bowl, layer the cooked quinoa, roasted cauliflower, crispy chickpeas, cherry tomatoes, and baby spinach

  • 9

    Drizzle with tahini sauce and sprinkle with pumpkin seeds

  • 10

    Season with additional salt and pepper to taste