Rinse the quinoa thoroughly and cook it in water until fluffy and tender. Then let it steam dry briefly.
Break the cauliflower into florets and toss with the olive oil, garlic, cumin, paprika, salt and pepper. Roast in the oven at 220 °C (200 °C fan) for 20–25 min, until tender with golden-brown edges.
Halve the cherry tomatoes, cut the avocado into pieces and chop the parsley. Have the pomegranate seeds ready.
For the dressing, stir the tahini with the lemon juice, maple syrup, salt, pepper and a little water until creamy and pourable.
Divide the quinoa between bowls and top with the roasted cauliflower, cherry tomatoes, avocado, pomegranate seeds and parsley.
Drizzle with the tahini lemon dressing and serve straight away.
Good to know
A bowl like this is simple, satisfying and still lively on the plate. Warm, creamy, fresh – and just right when you want something easy and good.
Swaps
Quinoa → buckwheat (similar fibre, a little stronger in flavour); tahini → almond butter (also contains unsaturated fats); maple syrup → date paste (less processed); avocado → roasted chickpeas (more protein and fibre)
Allergens
Tahini contains sesame, which makes it an allergen. The bowl is generally fine for children, though with young children keep an eye on the pomegranate seeds and any raw onion or garlic heat; during pregnancy, the ingredients are generally fine with good kitchen hygiene.
