There are endless possibilities when it comes to grain bowls. This makes them one of my favorite dishes. They make for a delicious meal and are a perfect way to incorporate a variety of flavors, textures and delicious ingredients. You can easily alter them to your liking and include all of your favorite foods.
This tahini cauliflower grain bowl is no exception. It is a hearty meal full of flavor. To make it even better, this is an incredibly nourishing bowl that is filled with healthy and clean ingredients.
Having bowls like these make for great plant-based meals. They are super easy to alter to your liking and you can include as much or as little of each food as you like. You can also easily switch things up so that you don’t get bored.
For this recipe, you can use brown rice instead of quinoa or barley in place of the spelt berries. You can also use different types of beans or add in other vegetables like mushrooms.
I topped this recipe with Daily Crunch almonds that I chopped and toasted. It gave this recipe the perfect final touch and added a nice crunch that went well with all of the other flavors and textures.
Preheat oven to 400°F.
Chop cauliflower into bite sized pieces. Put in a mixing bowl and add lemon juice, garlic powder, onion powder, smoked paprika, cumin, salt and pepper.
Mix until cauliflower is coated.
Add cauliflower to a baking sheet with parchment paper and bake for 30 minutes or until cauliflower is tender.
Add quinoa to a sauce pan with 3 cups of water. Bring water to a boil and then reduce to a simmer. Allow quinoa to cook until all of the water is absorbed, about 15-20 minutes.
Repeat this process with the spelt berries. Add spelt berries to 1 cup of water. Bring water to a boil and then reduce to a simmer. Allow spelt to cook until all of the water is absorbed, about 20-30 minutes.
Once both are cooked, combine and add garlic powder, salt and pepper.
Chop and saute onion, bell pepper and garlic cloves in a saute pan.
Once soft, add cooked chickpeas, garlic powder, onion powder, cumin, smoked paprika, salt and pepper.
In a high powered blender, combine tahini, cashews, almond milk, lemon juice, cumin, salt and pepper.
Blend until smooth and creamy. Add more almond milk as necessary.
Take a scoop of the grains and add to a bowl. Add a handful of roasted cauliflower, a spoonful of the chickpea mixture and drizzle the tahini dressing on top.
Chop and toast almonds until golden-brown. Finish off your bowls by topping them with the toasted almonds and a sprinkle of parsley then serve.
* This recipe was developed for Daily Crunch Snacks by Pure and Plant Based. Check out the recipe on her site here.