CAULIFLOWER & CHICKPEA VEGGIE QUINOA BOWLS WITH CITRUS & CHARRED SCALLIONS!

CAULIFLOWER & CHICKPEA VEGGIE QUINOA BOWLS WITH CITRUS & CHARRED SCALLIONS!

Crispy cauliflower. Spiced chickpeas. Jammy charred scallions. And that citrus drizzle that wakes everything up.

This is what happens when you actually build a bowl with contrast — warm, bright, creamy, and a little crunch in every bite. Not a sad veggie bowl. Not even close.
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*makes about 3 bowls or 4-5 side servings*
1 head cauliflower, cut into florets
5 1/2 tbsp olive oil, divided
1 ¼ tsp salt, divided
1 tsp paprika
½ tsp garlic powder
½ tsp chili powder
1 15 oz can chickpeas, rinsed and drained
½ tsp cumin
⅓ cup pepitas
1/3 chopped fresh cilantro, plus more for garnish
3 tbsp lemon juice
Zest of ½ lemon
Pepper flakes to taste
4 scallions, trimmed & cut into thirds
⅓ cup chopped dates
1 clove minced garlic, divided
2 cups chopped kale
2 cups cooked quinoa
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1️⃣Preheat oven to 425. Line a small sheet pan with parchment paper & place a large sheet pan in oven while it preheats. 2️⃣Add cauliflower to hot sheet pan, then add 2 tbsp of olive oil, ½ tsp salt, paprika and garlic powder & toss. Spread & place in oven for 25 mins, until just about crisp & tender. Remove and add the kale, then toss and place back in the oven for another 5 minutes. Toss once more and set aside. 3️⃣Add chickpeas to small sheet pan lined with parchment paper, add 1/2 tbsp of olive oil, ½ tsp salt, chili powder & cumin & toss to coat. Place in oven for 20 mins. After 20 mins, remove chickpeas & add pepitas & ⅓ cup cilantro. Toss and set aside. 4️⃣Make topping. Heat skillet over med. heat, brush with some oil & add scallions. Sear for 2-3 minutes per side, remove them & chop. Add to a bowl with 3 tbsp olive oil, lemon juice, 1 clove of garlic, dates, lemon zest & salt & pepper to taste. Mix to combine & set aside. 5️⃣Add a scoop of quinoa to a bowl, top with a few spoonfuls of cauliflower & chickpeas, a spoonful of scallion mixture & drizzle of dressing.
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