Crispy white bean & cauliflower tahini bowls from What to Cook When You Don't Feel Like Cooking (page 172) by Caroline Chambers

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Notes about this recipe

  • AllisonML on January 24, 2026

    I’m obsessed with the SAUCE. I use it for any type of bean veggie situation. I like roasted cauliflower, chickpeas, quinoa and arugula the best

  • rmchet on October 12, 2025

    Delicious!! Made with quinoa and red leaf lettuce. I would double the cauliflower, beans, and sauce next time. One kid liked the quinoa, the other liked the veg, and both parents loved everything.

  • MollyB on January 02, 2025

    Very tasty and pretty easy bowl. I made it with short grain brown rice and chickpeas, and that mix worked well. This will definitely be on my repeat list!

  • hbakke on November 26, 2024

    Nice veggie dinner. I tossed the greens (I used romaine in place of arugula) in a light vinaigrette for a bit more flavor. I used quinoa for the grain component and butter beans for the canned white beans, which worked well. The sauce was flavorful with a little spicy kick. I would make this again.

  • ginger2212 on September 15, 2024

    This was a delicious vegan meal. Served it for some vegan friends with baba ghanoush on the side. Huge hit!

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