This vegetarian dish features the Lebanese spice blend za’atar.
“A perfectly cooked four-minute egg is slightly firm on the outside, and jammy on the inside, ” says Holly Erickson, who co-founded The Modern Proper with fellow chef Natalie Mortimer. “It’s a great protein-rich topping for this veggie bowl.”
Ingredients
Directions
Step 1
Preheat oven to 400 degrees F. Line two rimmed baking sheets with parchment paper. Bring a small pot of water to boil.
Step 2
In a large bowl, whisk together the olive oil, smoked paprika, and garlic powder to combine. Add the cauliflower, potatoes, and chickpeas and toss to coat well. Spread the vegetables out on the baking sheets and season well with salt and pepper. Roast for 30 to 40 minutes, until cooked through and golden. Set aside.
Step 3
While the vegetables roast, boil the egg and prepare the quinoa. Then, make the tahini dressing: whisk all ingredients with ⅓ cup water in a medium bowl until smooth.
Step 4
Once the vegetables are roasted, divide the kale between two bowls, and place the remaining ingredients on top, separating to create compartments. Drizzle over tahini dressing and serve.