Roasted Cauliflower Pistachio Quinoa Bowl (Printable)

Golden roasted cauliflower meets fluffy quinoa in this vibrant bowl, topped with crunchy pistachios and creamy lemon tahini for a satisfying Mediterranean meal.

# What You’ll Need:

→ Vegetables

01 - 1 medium head cauliflower, cut into florets
02 - 1 cup cherry tomatoes, halved
03 - 2 cups baby spinach
04 - 1 small red onion, thinly sliced

→ Grains

05 - 1 cup quinoa, rinsed

→ Nuts & Seeds

06 - ½ cup shelled pistachios, roughly chopped

→ Dressing

07 - ⅓ cup tahini
08 - 1 large lemon, juiced (about 3 tbsp)
09 - 2 tbsp extra-virgin olive oil
10 - 2 tbsp water (plus more as needed)
11 - 1 small garlic clove, finely minced
12 - ½ tsp ground cumin
13 - ½ tsp salt
14 - Freshly ground black pepper, to taste

→ Pantry

15 - 2 tbsp olive oil (for roasting)
16 - ½ tsp smoked paprika
17 - Salt and pepper, to taste

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place cauliflower florets and red onion on the baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with smoked paprika, salt, and pepper. Toss to coat evenly.
03 - Roast vegetables for 25-30 minutes, stirring halfway, until golden and tender.
04 - In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork and let cool slightly.
05 - In a small bowl, whisk together tahini, lemon juice, olive oil, water, minced garlic, ground cumin, salt, and pepper until smooth. Add more water as needed to reach a pourable consistency.
06 - Divide cooked quinoa among four bowls. Top with roasted cauliflower and onion, cherry tomatoes, and baby spinach.
07 - Drizzle generously with lemon tahini dressing. Sprinkle pistachios over the top. Serve immediately, or refrigerate for up to 2 days for meal prep.

# Expert Advice:

01 -
  • Everything comes together in under an hour but tastes like you spent all afternoon thinking about it
  • The lemon tahini dressing keeps surprisingly well in the fridge, so tomorrow's lunch is already sorted
02 -
  • The tahini dressing might seize up when you first add the lemon juice, but keep whisking and it will smooth out
  • Let the roasted vegetables cool for just 5 minutes before assembling so the spinach doesnt completely wilt
03 -
  • Skip the food processor and chop the pistachios by hand for more irregular, satisfying pieces
  • Warm the quinoa slightly before assembling so it doesnt cool down your roasted vegetables

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