Roasted Cauliflower, Hummus & Walnut Bowl
Method
Roast the cauliflower: Preheat the oven to 220°C. Place the cauliflower and chickpeas on a baking tray. Drizzle with olive oil and season with cumin, smoked paprika, turmeric, salt and black pepper. Toss well and roast for 20–25 minutes, turning once, until the cauliflower is deeply golden and the chickpeas are lightly crisp.
Prepare the base: Divide the quinoa and baby spinach between two wide bowls. Arrange the cucumber and cherry tomatoes around the edges.
Add the roasted vegetables: Spoon the warm roasted cauliflower and chickpeas over the quinoa and spinach.
Finish: Add generous spoonfuls of hummus and scatter with toasted walnuts, parsley and mint. Drizzle with lemon juice and sprinkle with lemon zest before serving.
Vegan option: Naturally vegan — no substitutions needed. For an additional protein boost, add 60 g shelled edamame per serving or increase the chickpeas by 80 g. Golden roasted cauliflower and crispy chickpeas meet creamy hummus, crunchy walnuts and fresh vegetables in this satisfying Mediterranean-inspired bowl. The combination of legumes, quinoa, vegetables and nuts delivers plenty of fibre and plant-based protein in every colourful bite.
Nutrition Facts
Per serving
