This is your one stop shop for a jazzy meatless Monday meal, with African spices and veggies galore! This Dukkah roasted veggie pilaf bowl is done in 30 minutes, serves a whole family, and is gluten free, vegetarian, and has paleo and vegan options to make it suit your dietary needs!
Prep Time:8 minutes
Cook Time:22 minutes
Total Time:30 minutes
Yield:4-6 servings 1x
4 cups Chopped Cauliflower
2 cups sliced Mushrooms
1 cup Pearl Onions, peeled and sliced in half (or sub 1 cup roughly chopped onion)
1 cup sliced Cherry Tomatoes
1 cup Chickpeas, rinsed and drained (I used a full can…)
1/3 cup Olive Oil
1–2 Tbsp Dukkah seasoning (see notes below for homemade option!)
1 cup chopped Spinach or Brussels Sprouts
1/4 cup Pepitas or Pumpkin Seeds
1/4 tsp Sea Salt
1/4 tsp Pepper
1/2 tsp Garlic Powder
2 cups Quinoa
Broth of choice
2/3 cup Fresh Radish, optional
Yogurt dressing, or non-dairy dressing of choice
Homemade Dukkah Seasoning
1 tsp Cumin
1 tsp Sesame Seds
1/2 tsp ground Coriander
1/4 tsp Salt
1/4 tsp Pepper
1 tsp crushed nuts (if desired)
Preheat oven to 425 degrees.
In a large bowl, add ingredients from cauliflower to dukkah seasoning, and toss to combine them all.
Spread the mixture out onto a large baking sheet, and add the greens and pepitas. Season with additional salt, pepper, and garlic powder.
Roast for 15-18 minutes, or until the cauliflower is cooked through. Remove from the oven and set aside.
While you are roasting the veggies prepare the quinoa according to package direction, using the broth listed in the ingredients. Once cooked, fluff and set aside.
To serve, layer a large serving bowl with the quinoa, then add the roasted vegetables. Top with the sprouts, radishes, squeeze of lemon, parmesan and dressing. Serve immediately!
From Lindsay Cotter’ new and fabulous Nourishing Superfood Bowls book!!