Roasted Cauliflower & Chickpeas w/ Turmeric Tahini Sauce

This is a fun and delicious variation of a Buddha Bowl which uses Turmeric Tahini Sauce adds a warm and colorful quality. It is wonderful on any pile of roasted or steamed veggies.

Cauliflower & Chickpeas w/ Turmeric Tahini Sauce

Veggies | Protein | Fat
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 2
Recipe From: Katie’s Conscious Kitchen

Ingredients*

Veggies

  • cauliflower
  • carrots
  • brussels sprouts
  • onions or leeks
  • potatoes or sweet potatoes optional

Protein & Fat

Instructions

  • Preheat the oven to 400 degrees.
  • Chop the veggies (and potato, if using) and spray or toss them lightly with oil. Add a sprinkle of salt, pepper, and a dusting of curry powder or turmeric, and begin roasting.
  • Meanwhile, mix together the dressing.
  • Roast veggies for about 30 minutes, or until sufficiently roasty and delicious.
  • Portion out your veggies, mix in the chickpeas, and top with all that tahini turmeric goodness! That's it!
Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!

*Affiliate Link Disclosure: This post may contain affiliate links, meaning that I earn a small commission on sales made from my links at no extra cost to you. The products I recommend in my posts are only brands that I can personally recommend and use myself.

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3 Comments

  1. I am so looking forward to trying some of your recipes. The ingredients are all things I love. I have been wanting to try to reduce my meat intake for a long time, but most recipes I found included lots of dried fruits/starchy veggies.

  2. Just tried this recipe tonight and it was heavenly! I’m thinking of making a large batch of the sauce and freezing it for individual servings

  3. Delicious! My whole family loved it. We used Cauliflower, onions, celery, and , carrots. Subbed almond butter for tahini. Satisifying:) Thank you

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