Spicy Roasted Chickpea & Cauliflower Buffalo Bowls
with Quinoa, Baby Greens & Tahini-Dill Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
540 /serving
Where the Buffalo roams, the flavours will follow. This spicy-hot sauce kicks the excitement up a notch when it’s combined with a warm, woodsy spice blend as a coating for chickpeas and cauliflower. The roasted veggies land in bowls of fluffy white quinoa, alongside a celery and baby greens salad. It offers up crisp and leafy contrasts, with an apple-tahini vinaigrette flecked with fresh dill.
We will send you:
- 200g Cauliflower florets
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of dill
- 1 Celery stalk
- 540ml Chickpeas (canned)
- 60ml Apple-tahini vinaigrette
- 95g White quinoa
- 30ml Buffalo sauce
- 8g Mesquite Coast spices (onion, garlic, paprika, salt, cumin, brown sugar, red bell pepper, oregano, coriander, cayenne pepper, black pepper, thyme, sunflower oil, smoked hickory flavour)
Contains: Sesame, Soy
You will need:
Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
17 g
Saturated Fat
2 g
Sodium
1280 mg
Total Carb
82 g
Sugars
10 g
Protein
26 g
Fibre
21 g
Preparation
Cook the quinoa
Preheat the oven to 450°F. Pick the dill fronds off the stems; roughly chop the fronds. Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions), ⅓ of the spices and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Add ⅓ of the dill. Fluff and keep warm.
Roast the chickpeas & cauliflower
Meanwhile, drain and rinse the chickpeas. Halve the cauliflower if large. In a medium bowl, combine the chickpeas, cauliflower, Buffalo sauce, a drizzle of oil, the remaining spices and S&P. Arrange on a lined sheet pan and roast, stirring halfway, 20 to 25 min., until the cauliflower is browned and tender and the chickpeas are crispy and beginning to brown.
Make the salad
Meanwhile, thinly slice the celery crosswise on an angle. In a large bowl, combine the baby greens, celery, 1 tbsp of the vinaigrette (double for 4 portions), a drizzle of oil, the remaining dill and S&P.
Plate your dish
Divide the quinoa between your bowls. Top with the chickpeas, cauliflower and salad. Drizzle with the remaining vinaigrette. Bon appétit!
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