I introduce to you my favorite vegan, lunch bowl – the Vegan Roasted Cauli-Broc Bowl with Tahini Hummus recipe.
Start with a bowl of perfectly cooked quinoa topped with slices of beetroot, baby spinach, oven roasted cauliflower and broccoli mix, and toasted walnuts on top, coated in a tahini and hummus, lemon dressing.
This bowl is nutritionally balanced with all the colors from your garden and makes the perfect Pinterest picture. This is what you call food art!
To make Vegan Roasted Cauli-Broc Bowl with Tahini Hummus, you will need the following ingredients:So, how to make Vegan Roasted Cauli-Broc Bowl with Tahini Hummus?
Heat the oven to 390 °F/350 °F fan/gas 6. In a large baking sheet, place the cauliflower and broccoli with oil and sea salt and roast for 25-30 minutes until browned and cooked. Allow to cool completely.
Start building each bowl with half the quinoa, portioned equally. Next, layer slices of beetroot then spinach, cauliflower, broccoli and finally walnuts on top.
In a small bowl, mix the tahini, hummus, lemon juice and 1 tablespoon water together until smooth.
Coat the quinoa bowls with tahini dressing and garnish with lemon wedges before serving.
This Vegan Roasted Cauli-Broc Bowl with Tahini Hummus is a delicious and nutritious lunchtime bowl. A vegan recipe packed with wholesome and goodness in a beautiful picture. Share your bowls with us and tag #cookmerecipes in your own pictures and posts on instagram and other social media sites!
Perfectly summer lunch bowl!
Gluten Free Recipes
Low Cholesterol Recipes
Vegan Recipes
Vegetarian Recipes
