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


Read the full recipe after the video.


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

501 calories; protein 19.8g; carbohydrates 54.9g; dietary fiber 12.4g; fat 24.6g; saturated fat 3.3g; vitamin a iu 2427.1IU; vitamin c 88.5mg; folate 166.2mcg; calcium 172.2mg; iron 5.3mg; magnesium 157.1mg; potassium 1042.9mg; sodium 714.6mg; thiamin 0.8mg.

Reviews (3)

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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
Very fresh! Easy to customize with whatever veggies/grains you have on hand. Would make again. 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