28 November 2017

Chick pea and cauliflower bowl with tahini sauce

I have been eating horribly, and the Christmas parties haven't even started yet. So I put this pile of things together for lunch today and already feel far superior to the rest of you. But now you, too, can know the secret of true righteousness.  You're welcome. 

Chick pea and cauliflower bowl with tahini sauce

Makes 4 servings

For the sauce:
1/3 cup tahini
1/3 cup water
1/4 cup lemon juice 
1 heaping tablespoon plain yogurt
2 cloves garlic, minced
1/2 tsp cumin
1/4 tsp cayenne
1/2 tsp salt 

For the spiced chick peas:
2 cups (or a 15 oz. can) cooked chick peas
1 teaspoon lemon zest
1 teaspoon salt
1 teaspoon lemon juice
1/2 teaspoon curry powder

For the cauliflower and kale:
1 head cauliflower, chopped into bite-sized pieces
1 bunch kale, roughly chopped (about 3 cups packed)
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon chili powder

About one cup cooked grain (rice, barley, quinoa, etc.) per bowl
1 tablespoon chopped tomato per bowl

To assemble:

Heat the oven to 425F. Toss the cauliflower and kale with all ingredients on a large baking sheet and spread out in one layer.  Roast until browned, stirring once during baking time (so, I pop it in the oven for 20 minutes, take it out and stir it around, then cook another 10 or so).

Meanwhile, combine all chick pea ingredients in a reusable container (you'll probably have leftovers to refrigerate).  Combine all sauce ingredients in a food processor or blender. 

In a large bowl, put in your cooked grain, then top with chick peas and roasted vegetables to your heart's desire.  Top with chopped tomato (that's optional, really) and drizzle sauce over the whole thing.  Can be eaten hot or at room temperature. 

Everything can be kept in separate containers in the refrigerator for a week, so you can keep making these until you run out.  Extra sauce makes a great salad dressing, too.