Smoky Chickpea & Roasted Cauliflower Bowl with Lemon-Garlic Tahini
This vibrant bowl features smoky air-fried chickpeas and golden roasted cauliflower, all topped with a zesty lemon-garlic tahini sauce. Perfect for a quick, satisfying meal packed with protein and flavor in just 30 minutes.
- 2 cups canned chickpeas, drained and rinsed
- 4 cups cauliflower florets
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.25 cup tahini
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 3 tbsp water
- 2 tbsp fresh parsley, chopped (optional garnish)
- 2 cups cooked brown rice or quinoa (for serving)
Advertisement
Instructions
Preheat the air fryer to 400°F. In a large bowl, toss cauliflower florets with 1.5 tbsp olive oil, 1 tsp smoked paprika, 0.5 tsp cumin, 0.5 tsp garlic powder, 0.5 tsp salt, and 0.25 tsp black pepper.
🌡️ 400°FAdd cauliflower to the air fryer basket in a single layer. Air fry for 12 minutes, shaking halfway through, until golden and tender.
⏱️ 12 minutes 🌡️ 400°FWhile cauliflower cooks, toss chickpeas with remaining olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
After cauliflower is done, transfer to a bowl. Add seasoned chickpeas to the air fryer basket and cook for 8 minutes, shaking halfway, until crisp.
⏱️ 8 minutes 🌡️ 400°FMeanwhile, whisk together tahini, lemon juice, minced garlic, water, and a pinch of salt in a small bowl until smooth.
To assemble, divide cooked rice or quinoa among bowls. Top with roasted cauliflower, crispy chickpeas, and drizzle with lemon-garlic tahini. Garnish with parsley if desired.
Advertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
