Pesto Quinoa Bowl

Ingredients

For the quinoa:

-1 Cup Quinoa (or Cous Cous like I used in this picture)

-1/4 cup pesto (store bought or homemade, check out my pesto recipe post)

For the chickpeas:

-1 can chickpeas, drained and rinsed

-1/2 teaspoon of: salt, pepper, cumin, smoked paprika

For the Cauliflower:

-1/2 head cauliflower

-Olive oil

-1/2 teaspoon of garlic powder

-Sprinkle of salt and pepper

Toppings (Optional):

-Frozen corn

-Cherry tomatoes

-Sprouts

Directions

1.) Start with the quinoa by adding it to a pot and cooking it to package directions.

2.) Now, preheat the oven to 375F. For the cauliflower, chop into florets then boil it for about 5 minutes, just until slightly tender. Drain the cauliflower and put it onto a pan lined with parchment paper. Drizzle it with olive oil, add the spices and then place in the oven. Cook until slightly crispy and just beginning to brown, about 20 minutes.

3.) Then, move on to the chickpeas. After rinsing and draining the chickpeas, put them on a pan lines with parchment paper. Spray the chickpeas with some olive oil spray (or drizzle with a teaspoon of olive oil) and add the spices. Stir the chickpeas around a bit and place them in the oven, shake the pan once or twice while cooking. Cook until the outside becomes crispy, about 15-20 mins.

4.) For the other optional toppings, boil some frozen corn until cooked. Drain and set aside. Cook the cherry tomatoes by placing a handful in the oven while the other things are cooking and let them roast for 5-10 minutes.

5.) Lastly, assemble the bowl!