Chili-Spiced White Bean & Roasted Cauliflower Bowl with Lemon-Tahini Drizzle
This vibrant vegetarian sheet-pan meal features chili-spiced white beans and perfectly roasted cauliflower, all topped with a zesty lemon-tahini drizzle. It's a nourishing, protein-rich bowl that's simple to prepare and packed with flavor.
- 1 large head cauliflower, cut into florets
- 2 cups canned white beans, drained and rinsed
- 1 medium red onion, sliced
- 3 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp sea salt
- 0.5 tsp freshly ground black pepper
- 0.25 cup tahini
- 1 medium lemon, juiced
- 1 tsp maple syrup
- 2 tbsp water
- 2 tbsp fresh parsley, chopped (for garnish)
- 2 cups cooked brown rice or quinoa (optional for serving)
Advertisement
Instructions
Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
🌡️ 425°FIn a large bowl, toss cauliflower florets, sliced red onion, white beans, olive oil, chili powder, cumin, smoked paprika, salt, and pepper until evenly coated.
⏱️ 3 minutesSpread the mixture evenly on the prepared sheet pan.
⏱️ 1 minuteRoast for 25 minutes, stirring halfway, until cauliflower is golden and beans are slightly crisp.
⏱️ 25 minutes 🌡️ 425°FMeanwhile, whisk together tahini, lemon juice, maple syrup, and water in a small bowl until smooth. Add more water if needed for drizzling consistency.
⏱️ 2 minutesTo serve, divide roasted cauliflower and beans over bowls of brown rice or quinoa if using. Drizzle with lemon-tahini sauce and sprinkle with fresh parsley.
⏱️ 2 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
