Roasted Cauliflower, Carrot & Chickpea Bowl with Roasted Garlic Tahini Yogurt (Vegetarian, Gluten, Grain, Nut Free & Low Carb)
This is a lovely salad bowl made with roasted vegetables, mixed greens and a tasty garlic tahini dressing. This bowl is great to make for lunch, dinner or to serve as a side dish.
Servings 2 bowls
Ingredients
- 2-3 hands full of Mixed green leaves
- 1/2 small Cauliflower Cut into florets
- 6-8 small Carrots Washed (peeled if needed)
- 1 (230g) can Chickpeas drained and pat dried
- Olive oil, to taste
- 1/2-1 tsp Garlic powder
- Sea salt, to taste
- Black pepper, to taste
- 2-3 tbsp Fresh parsley
- Furikake seasoning or sesame seeds
For the sauce
- 3 Garlic cloves peeled
- 1 dl Creme fraiche or greek yogurt
- 1-2 tbsp Tahini
- 1/2 tsp Lemon juice
- Sea salt, to taste
Instructions
- Preheat the oven to 200 degrees Celsius.
- Peel carrots if needed, cut cauliflower into smaller pieces, drain and pat dry the chickpeas well. Put everything on a baking sheet. Drizzle with a little bit of olive oil and season with garlic powder, black pepper and sea salt. Place garlic cloves in tinfoil and seal the foil around the garlic cloves. Bake everything in the oven for 30-40 minutes, until the vegetables are soft and golden brown. Stir once after 15-20 minutes.
- When the vegetables are done mash the garlic cloves using a fork until you have a smooth mash. Combine garlic with the rest of the ingredients for the dressing.
- Place mixed salad at the bottom of two plates. Divide the roasted vegetables between the plates, drizzle with dressing and top with fresh parsley and furikake/sesame seeds.