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. Source:, October 2017

Sylvia Fountaine


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 calories; 24.6 g total fat; 3.3 g saturated fat; 715 mg sodium. 1043 mg potassium; 54.9 g carbohydrates; 12.4 g fiber; 4 g sugar; 19.8 g protein; 2427 IU vitamin a iu; 88 mg vitamin c; 166 mcg folate; 172 mg calcium; 5 mg iron; 157 mg magnesium; 1 mg thiamin;

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
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