Roasted Cauliflower and Chickpea Buddha Bowl

Directions

1. Tahini Sauce
2. Mix tahini, water, lemon juice and oil together. Use enough water so that sauce is thinner than spreadable, but still drips slowly from a spoon.
3. Add garlic powder, salt and pepper to satisfy your own taste preferences

1. Roasted cauliflower and chickpeas with quinoa
2. Preheat the oven to 400 degrees and lightly grease two baking sheets with olive oil
3. Prepare one cup of quinoa according to package instructions
4. Cut cauliflower into florets (instructions: https://www.seriouseats.com/2017/03/how-to-buy-store-cut-cauliflower-into-florets.html)
5. In a bowl, toss the cauliflower with one tablespoon of olive oil and salt/pepper. Spread the cauliflower evenly on one of the baking sheets.
6. Drain the chickpeas. In the same bowl used for the cauliflower, pat the chickpeas dry with a paper towel and toss with 1/2 tablespoon of olive oil.
7. Spread the chickpeas evenly on the other baking sheet.
8. Place both baking sheets in the oven (cauliflower on the top rack, chickpeas on the bottom rack) and set a timer for 20 minutes.
9. After 20 minutes have passed in the oven, pull both baking sheets out. Toss the cauliflower, and spread evenly on the pan after tossing.
10. Toss the chickpeas with 1/2 tablespoon of olive oil and 2-3 tablespoons of nutritional yeast until the chickpeas are evenly coated. Spread evenly on the pan after tossing.
11. Place both trays back in the oven for another 20 - 30 minutes to desired level of crispiness for both chickpeas and cauliflower. Add salt and pepper to taste.
12. Prepare bowls with quinoa, cauliflower, chickpeas and desired amount of sauce on top.