Roasted Chickpea Curry Bowl

eatingwell.com

Biblebanger

2 tablespoons olive oil

1 tablespoon curry powder

½ teaspoon salt plus ¼ tsp., divided

1 medium head cauliflower (1 ¾ 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

Directions at eatingwell.com

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