Turmeric Cauliflower Vegan Bowl
Fresh and light yet hearty and filling vegan bowl with turmeric laced cauliflower, chick peas, cous cous, bell peppers, spinach and tomatoes.
Equipment
- saute pan
Ingredients
- 2 cups cauliflower florets
- 1 zucchini chopped
- 15 oz chickpeas drained
- 1 yellow bell pepper seeded and chopped
- 2 garlic cloves minced
- 2 cups baby spinach
- ¼ cup cous cous dry
- ½ cup water
- 1 tsp olive oil extra virgin
- 6 cherry tomatoes halved
- 1 tbsp turmeric
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp ground cumin
- 1 salt and pepper to taste
Tahini Drizzle
- 3 tbsp tahini
- 1 lemon juiced
- 1 pinch crushed red pepper
- ½ tsp garlic powder
- ¼ cup water
- 1 salt and pepper to taste
Instructions
- Heat pan on medium and add oil and garlic, cook for 3 minutes until garlic is fragrant.
- Add cauliflower, turmeric, coriander, smoked paprika and cumin and cook for 5 minutes stirring often so that the spices do not burn.
- Add bell peppers and cook for 2-3 minutes
- add water, salt, chickpeas and and cous cous and cover the pan, let boil for 2 minutes and turn off the heat to finish steaming the cous cous. Add baby spinach to the top, cover again and let sit covered for 5 minutes.
- Lastly, add the cherry tomatoes without cooking more, fluffing and folding in geintly with a fork. Spinach will have wilted and all water will have been absorbed by cous cous. Top with crushed red and black pepper.
- To make the tahini drizzle, mix the ingredients in a small bowl and whisk.
Nutrition
Calories: 468kcalCarbohydrates: 71gProtein: 22gFat: 14gSaturated Fat: 2gSodium: 70mgPotassium: 1309mgFiber: 17gSugar: 12gVitamin A: 2657IUVitamin C: 153mgCalcium: 181mgIron: 8mg
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