- 200 g Cauliflower florets
- 200 g Broccoli florets
- 2 tbsp Olive oil
- 250 g Quinoaready-to-eat
- 2 Beetscooked, sliced
- large handful Baby spinach
- 10 Walnutstoasted and chopped
- 2 tbsp Tahini
- 3 tbsp Hummus
- ½ of a lemon Lemon juice
- ½ Lemoncut into wedges
- to taste Sea salt
Vegan Roasted Cauli-Broc Bowl with Tahini Hummus
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?
Steps to make Vegan Roasted Cauli-Broc Bowl with Tahini Hummus
1 | Cook broccoli and cauliflower | 30 |
2 | Build bowl | 5 |
3 | Prepare tahini dressing | 2 |
4 | Serve | |
Recipe Reviews
Perfectly summer lunch bowl!
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