This beautiful grain bowl is packed with healthy ingredients like quinoa, chickpeas, kale and cauliflower--all drizzled with a lemony tahini sauce. The fast one-bowl meal makes a satisfying weeknight dinner or packable work lunch. If you don't have za'atar, you can substitute 1/2 teaspoon each ground cumin and coriander.

Sylvia Fountaine
Source:, October 2017


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • Toss cauliflower with oil, cumin and 1/8 teaspoon salt in a medium bowl. Transfer to a small baking dish; roast until the cauliflower is tender, 12 to 15 minutes.

  • Meanwhile, whisk water, tahini, lemon juice, garlic, za'atar and the remaining 1/8 teaspoon salt in a small bowl.

  • Place kale in the bottom of a shallow serving bowl. Top with cauliflower, quinoa and chickpeas; drizzle with 2 tablespoons of the dressing (save the rest for another use).

Nutrition Facts

500.5 calories; protein 19.8g 40% DV; carbohydrates 54.9g 18% DV; exchange other carbs 3.5; dietary fiber 12.4g 50% DV; sugars 3.8g; fat 24.6g 38% DV; saturated fat 3.3g 16% DV; vitamin a iu 2427.1IU 49% DV; vitamin c 88.5mg 148% DV; folate 166.2mcg 42% DV; calcium 172.2mg 17% DV; iron 5.3mg 29% DV; magnesium 157.1mg 56% DV; potassium 1042.9mg 29% DV; sodium 714.6mg 29% DV; thiamin 0.8mg 76% DV.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
It was good but really salty. If I were to make it again I'd half the salt and add more if needed. Read More
Rating: 5 stars
I had some pinto beans so I used them instead of the garbanzos and I don't like quinoa so I made wild rice. The sauce is good but kale doesn't absorb it to well. I ended up using all the sauce. Read More
Rating: 5 stars
Very fresh! Easy to customize with whatever veggies/grains you have on hand. Would make again. Read More