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09/13/2024
1️⃣ or 2️⃣ Which would you try
By .vegetarian
1️⃣ CRUNCHY CHICKPEA AND CAULIFLOWER TACO BOWL
Ingredients:
Makes 4 servings
I small cauliflower head, cut into florets
1 cup cooked or canned chickpeas
2 tablespoons avocado oil
I tablespoon taco seasoning (cumin, turmeric, coriander, smoked paprika, garlic powder,
chilli powder)
For the Avocado Sauce:
1/2 large Hass avocado
I tablespoon plain yoghurt (I used dairy-free soy yoghurt)
Juice of half a lime
Fresh coriander
Toppings:
I large or 2 small tortillas
Iceberg lettuce
Quinoa
Cherry tomatoes
Chilli flakes and sesame seeds
Method:
1. Preheat the oven to 180°C and line a baking tray with parchment paper
2. Arrange cauliflower florets and chickpeas on the prepared baking tray, drizzle with oil and sprinkle with seasonings. Roast in the oven for 30 minutes or until cauliflower is soft and chickpeas are crispy brown.
3. Cut tortilla into small bite-sized pieces, spray with oil and season to taste. Place them on the baking tray lined with parchment paper and bake for 10 minutes or until the chips are crispy.
4. To make the sauce, simply add all the ingredients into a blender or food processor and pulse until creamy and smooth.
5. Assemble the bowl with roasted cauliflower and chickpeas, lettuce, quinoa, cherry tomatoes, tortilla chips and the sauce.
6. Serve immediately or store in an airtight container for dinner or lunch meal prep for the week ahead.
Enjoy and follow for more recipes!
