Roasted curried chickpea and cauliflower bowl

Ingredients

For 4 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 2 tbsp olive oil
• 1 tbsp curry powder
• ¾ tsp salt, divided
• 1 medium cauliflower, about 800 g, cut into florets
• 1 × 425 g can chickpeas, drained and rinsed
• 300 ml water for the quinoa, plus 2 tbsp for the dressing
• ⅔ cup quinoa, rinsed
• 4 cups baby spinach, roughly chopped
• 2 tbsp tahini
• 1 tsp lime zest
• 1 tbsp lime juice
• 1 garlic clove, minced
• ⅛ tsp black pepper

Step-by-step method

1. Heat the oven to 220°C and line a large tray with baking paper. Mix the olive oil, curry powder and ½ tsp of the salt in a bowl.
2. Add the cauliflower and well-drained chickpeas. Toss, spread across the tray and roast for about 20 minutes, stirring halfway through, until the florets are tender with browned edges.
3. Meanwhile, bring the 300 ml water, quinoa and remaining salt to a boil. Cover, lower the heat and simmer for 12–15 minutes, until the quinoa absorbs the water.
4. Remove from the heat, fluff with a fork and fold in the spinach. Cover and leave for 5 minutes to wilt the leaves.
5. Mix the tahini, lime zest and juice, garlic, pepper and 2 tbsp water until smooth.
6. Divide the quinoa among four bowls. Arrange the chickpeas and cauliflower on top and serve the dressing alongside or drizzled over the bowls.