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Jamaican Curry Cauliflower and Chickpea Roast

Jamaican seasonings makes everything taste better. I am not a fan of plain vegetables with just salt and pepper. If I had to eat vegetables that way then I would be struggling to get in my 5-9 servings in a day. Seasonings can make or break a dish. I truly enjoyed eating this bowl due to the great flavors in the seasoning and the dressing. Try this great recipe as a lunch or as a side.

This recipe contains three components: the cauliflower and chickpea roast, the spinach quinoa, and the tahini dressing. You can make all three or each item separately.

Begin by cutting your broccoli into chunks. You are welcome to add other veggies to this curry. Squashes, broccoli, peppers, and carrots all sound like they would go well with this dish.

Next you are going to roast your veggies with a can of chickpeas. Before placing them in the oven you will sprinkle a drizzle of olive oil and a generous amount of Jamaican curry seasoning. I have to note that Jamaican curry tastes different from the regular curry you purchase from the store. If you do not have Jamaican curry you can make your own with coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries. Grind all the seeds together in a grinder or just used powder versions. If you still can't find all the seasonings, just mix and match whatever seasonings you have available and make your own unique flavor. You can use Mediterranean or Mexican inspired seasonings for an interesting twist.

While that is cooking cook your quinoa according to the package. You can substituted the water with broth, or you can add bouillon to your water to add flavor. Once the quinoa is cooked you will add spinach and cook until it is wilted.

Lastly you can make your dressing made with Tahini, lime juice, and garlic. You can use this as a topping on just the quinoa or the entire dish.

When you are done, just assemble and enjoy!


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