Healthy Meatless Recipe in 40 Minutes

Instructions:

1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2. In a large mixing bowl, toss cauliflower florets and dried chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.
3. Spread the mixture in a single layer on the baking sheet, ensuring no overlapping to allow for proper roasting.
4. Roast for 20–25 minutes, tossing halfway through, until cauliflower is golden-brown and chickpeas are crisp.
5. In a small jar or bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt.
6. Slowly drizzle in warm water one tablespoon at a time, whisking constantly until the dressing reaches a smooth, pourable consistency.
7. Divide cooked quinoa, baby spinach, and shredded carrots evenly among four bowls.
8. Top each bowl with a portion of roasted cauliflower and chickpeas, sliced avocado, and a drizzle of lemon-tahini dressing.
9. Garnish with toasted pumpkin seeds before serving.