Summary

Ingredients

• 400 g cauliflower florets
• 200 g chickpeas (lass)
• 50 g quinoa
• 1 avocado (s)
• some lemon juice
• 150 g yourt, Greek
• 3 tablespoon oil
• cumin powder
• 1 teaspoon chilli flakes
• 0.5 teaspoon ½ coriander seeds
• a bit salt

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Instructions

1. Quinoa, preferably red as a color contrast, rinse with hot and cook according to the instructions on the packet.
2. Preheat the oven to 220 ° C top / bottom heat. Line 2 baking sheets with parchment paper.
3. Rinse the chickpeas in a colander and drain very well.
4. Finely grind cumin, chilli flakes and coriander seeds in a mortar.
5. Mix 400 g of cauliflower florets and the chickpeas well in a bowl with approx. 3 tablespoons of oil, the ground spices and a little salt. Spread the vegetables on the baking sheets, preferably separately, and roast them in the preheated oven for about 20-30 minutes until they are cooked through and slightly crispy. Turn once and swap the height of the baking sheets.
6. While the vegetables are cooking, puree half of the avocado with the yogurt and season with a little salt and lemon juice. Cut the 2nd half of the avocado into wedges.
7. Place the cauliflower and chickpeas on a plate. Arrange with sauce, avocado wedges and quinoa and serve warm.
8. Tip: Generously dose the cumin, adjust the amount of chilli to your personal taste. Instead of the various spices, a mixture of spices such as Ras al Hanout or Garam Masala can be used.