Roasted Cauliflower & Carrot Bowl with Spiced Chickpeas and Tangy Tahini Sauce 🥣

• main

Serves: 2–3
Time: ~40 minutes

From ChatGPT. Actually turned out pretty good. Some notes:

• I finished chickpeas in air fryer
• Cauliflower was done for an hour

🧄 Ingredients

For the roasted veg:

• 1/2 to 1 head cauliflower, cut into florets
• 2–3 carrots, peeled and cut into chunks or sticks
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika (or regular)
• Salt and pepper to taste

For the spiced chickpeas:

• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp chili flakes or chili powder
• 1/2 tsp garlic powder (optional)
• Pinch of salt

For the tahini sauce:

• 2 tbsp tahini (or substitute peanut butter. I use peanut butter)
• 1 tbsp lemon juice or vinegar (I used vinegar)
• 1 tsp mustard (optional, for zip)
• 1–2 tsp water (to thin)
• Salt to taste
• Optional: 1 minced garlic clove or dash of chili sauce

Optional base:

• Cooked rice, couscous, quinoa, or other grain

🔥 Instructions

1. Preheat oven to 425°F (220°C).

2. Roast the veggies:

   • Toss cauliflower and carrots with olive oil, cumin, paprika, salt, and pepper.
   • Spread on a baking sheet.
   • Roast for 25–30 minutes, flipping halfway, until browned and tender.

3. Cook the chickpeas:

   • While the veggies roast, heat olive oil in a pan over medium heat.
   • Add chickpeas, chili flakes, garlic powder, and salt.
   • Cook for 8–10 minutes, stirring occasionally, until crisped and fragrant.

4. Make the tahini sauce:

   • In a small bowl, whisk together tahini, lemon juice, mustard, and water until smooth and pourable.
   • Adjust with salt, more acid, or spice as desired.

5. Assemble the bowl:

   • Start with the grain (if using).
   • Add roasted cauliflower and carrots.
   • Top with spiced chickpeas.
   • Drizzle generously with tahini sauce.
   • Optional toppings: chopped herbs, pickles, chili oil, or crushed nuts.