Vegan Roasted Cauli-Broc Bowl with Tahini Hummus

Cauli and Broccoli Bowls drizzled with Tahini Hummus
Cauli and Broccoli Bowls drizzled with Tahini Hummus
Share it on your social network:
Or you can just copy and share this url

Ingredients

Adjust Servings:
200 g Cauliflower florets
200 g Broccoli florets
2 tbsp Olive oil
250 g Quinoa ready-to-eat
2 Beets cooked, sliced
large handful Baby spinach
10 Walnuts toasted and chopped
2 tbsp Tahini
3 tbsp Hummus
½ of a lemon Lemon juice
½ Lemon cut into wedges
to taste Sea salt

Nutritional information

533
Calories
37g
Fat
28g
Carbohydrates
16g
Protein
0mg
Cholesterol
0.8g
Sodium
Ingredients

Vegan Roasted Cauli-Broc Bowl with Tahini Hummus

Share

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:

Ingridiens for Vegan Roasted Cauli-Broc Bowl with Tahini Hummus

So, how to make Vegan Roasted Cauli-Broc Bowl with Tahini Hummus?

Steps to make Vegan Roasted Cauli-Broc Bowl with Tahini Hummus

1
Done
30

Cook broccoli and cauliflower

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.

2
Done
5

Build bowl

Start building each bowl with half the quinoa, portioned equally. Next, layer slices of beetroot then spinach, cauliflower, broccoli and finally walnuts on top.

3
Done
2

Prepare tahini dressing

In a small bowl, mix the tahini, hummus, lemon juice and 1 tablespoon water together until smooth.

4
Done

Serve

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!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Perfectly summer lunch bowl!

Write your own review

You can optionally upload your own image along with a review

Summer egg salad with basil & peas Recipe-Homemade Summer egg salad with basil & peas-Delicious Summer egg salad with basil & peas
previous
Summer Egg Salad with Basil and Peas
Grilled Spiced Chicken with Crunchy Apple Salad Recipe-Homemade Grilled Spiced Chicken with Crunchy Apple Salad-Delicious Grilled Spiced Chicken with Crunchy Apple Salad
next
Grilled Spiced Chicken with Crunchy Apple Salad
Add Your Comment