Tzatziki & Cauliflower Nourish Bowl
Servings - 3
INGREDIENTS
Paprika - 1 teaspoon
Cumin powder - 1 teaspoon
Oregano - 1 teaspoon
Garlic powder - 1/2 teaspoon
Onion powder - 1/2 teaspoon
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Boiled white chickpeas - 300 grams
Olive oil - 1 teaspoon
Cauliflower - 550 grams
Olive oil - 1 teaspoon
Coconut yogurt - 90 grams
Grated squeezed cucumber - 30 grams
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Lemon juice - 1 teaspoon
Garlic - 1 teaspoon
Dried dill leaves - 2 teaspoons
Olive oil - 1 teaspoon
Onions - 60 grams
Cucumber - 80 grams
Tomato - 60 grams
Lemon juice - 1 teaspoon
Parsley - 2 1/2 teaspoons
Olive oil - 1 teaspoon
Salt - 1/4 teaspoon
Avocado - 60 grams
Pomegranate - 70 grams
White sesame seeds - for garnishing
PREPARATION
1. In a bowl, add 1 teaspoon paprika, 1 teaspoon cumin powder, 1 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Mix well to combine and keep aside.
2. Take 300 grams boiled white chickpeas in a bowl, add 1 teaspoon olive oil and 2 teaspoons prepared masala. Mix thoroughly and set aside.
3. Take 550 grams cauliflower in a bowl, add 1 teaspoon olive oil and 2 teaspoons prepared masala. Mix until evenly coated.
4. Spread the chickpeas and cauliflower evenly on a baking tray.
5. Preheat the oven to 392°F/200°C and bake for 35 minutes. Remove from the oven.
6. For the tzatziki sauce, combine 90 grams coconut yogurt, 30 grams grated squeezed cucumber, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon lemon juice, 1 teaspoon garlic, 2 teaspoons dried dil leaves, and 1 teaspoon olive oil in a bowl. Mix well to combine and keep aside.
7. In a separate bowl, add 60 grams onions, 80 grams cucumber, 60 grams tomato, 1 teaspoon lemon juice, 2 1/2 teaspoons parsley, 1 teaspoon olive oil and 1/4 teaspoon salt. Mix well to combine.
8. To assemble, spread the tzatziki mixture evenly on a serving plate. Top with sliced avocado, the prepared salad, baked chickpeas and cauliflower, and pomegranate seeds.
9. Garnish with white sesame seeds.
10. Serve.