Roasted Chickpea Curry Bowl
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- ½ teaspoon salt plus 1/4 tsp., divided
- 1 medium head cauliflower (1 3/4 lbs.), cut into florets (8 cups)
- 1 (15 ounce) can no-salt-added chickpeas, rinsed
- 1 ¼ cups water plus 2 Tbsp., divided
- ⅔ cup quinoa, rinsed
- 4 cups baby spinach, coarsely chopped
- 2 tablespoons tahini
- 1 teaspoon lime zest plus 1 Tbsp. lime juice
- 1 clove garlic, minced
- ⅛ teaspoon ground pepper
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