Roasted Cauliflower Quinoa Bowls with Tahini Dressing

  • Prep + Cook Time
    1 Hours
  • Servings
Where to Buy


for the Chicken

  • 2 pounds Georges Farmers Market Chicken Tenderloins
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper

for the Quinoa Kale

  • 1 cup quinoa
  • 1 3/4 cups vegetable broth or chicken broth
  • 1 tablespoon olive oil
  • 4 packed cups chopped kale
  • Kosher salt

for the Cauliflower

  • 1 head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • Kosher salt

for the Tahini Dressing

  • 1/4 cup tahini
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic, grated
  • 2 teaspoons honey
  • Kosher salt
  • Freshly ground black pepper
  • 2-4 tablespoons water, as needed

for the Marinated Chickpeas

  • 1 can chickpeas, drained and rinsed
  • 3 tablespoons olive oil
  • 1 lemon, juiced
  • 1 garlic clove, grated
  • 3 tablespoons chopped parsley
  • Kosher salt
  • Freshly ground black pepper

for serving

  • 1 avocado, chopped
  • 1/3 cup toasted pistachios, roughly chopped
  • Chopped parsley


    1. Combine chicken marinade ingredients in a medium mixing bowl or ziploc bag.  Add chicken and toss to coat.  Cover and refrigerate for at least 2 hours, up to overnight.
    2. Preheat the oven to 425°F.  Add cauliflower florets to an aluminum foil lined baking sheet.  Add 2 tablespoons olive oil, paprika, cumin, and garlic powder.  Toss to coat and season generously with Kosher salt.  Rost for 25 minutes, tossing once halfway through, until caramelized and tender.
    3. Meanwhile, combine quinoa and broth in a medium saucepan and bring to a boil. Reduce heat to a gentle simmer and cover, cooking for 15 minutes, or until liquid is absorbed.  Remove quinoa from heat and fluff with a fork.
    4. Meanwhile, heat 1 tablespoon of olive oil in a medium skillet over medium-low heat.  Add kale and season with Kosher salt.  Cook until wilted, approximately 3 minutes.  Add kale to quinoa and stir.
    5. Wipe the skillet clean and add 1 tablespoon olive oil over medium-high heat.  Add chicken and cook for 3-4 minutes per side, or until chicken is just cooked through
    6. For the Tahini Dressing: Combine tahini, lemon juice, garlic, honey, and salt in a small bowl.  Stir well, gradually adding in water as needed until sauce is smooth and desired consistency is achieved.
    7. For the Marinated Chickpeas: Combine ingredients in a small bowl and season with Kosher salt.  Let sit for at least 30 minutes to allow flavors to meld.
    8. Assemble the bowls by layering the quinoa kale mixture with the chicken, cauliflower, avocado, marinated chickpeas, and pistachios.  Drizzle with tahini dressing and garnish with parsley.

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