1hRoasted Cauliflower Chickpea Barley Plates
Roasted cauliflower, chickpeas, and carrots are served over chewy pearl barley with lemon-tahini sauce and sesame seeds. This hearty plant-based dinner centers on a flavorful roasted sheet-pan component.
- Energy
- 596 calories per serving
- Protein
- 19 g per serving
- Carbs
- 77.3 g per serving
- Fat
- 27 g per serving
- Sodium
- 1022 mg per serving
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Cook this recipe
- cauliflower florets-6 cups
- water-3.25 cups
- pearl barley-1 cup
- canned chickpeas-1 can
- carrots-12 oz
- tahini-0.33 cups
- olive oil-3 tbsp
- lemon juice-2 tbsp
- sesame seeds-2 tbsp
- kosher salt-1.25 tsp
- garlic powder-1 tsp
- ground black pepper-0.5 tsp
Preheat oven to 425°F and line a sheet pan with parchment paper. Slice the carrots, rinse and drain the chickpeas, pat them dry, and cut any large cauliflower florets into similar-size pieces.
Keep fingers tucked away from the knife blade while slicing carrots and trimming cauliflower.
Combine pearl barley, 3 cups water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, then cover and simmer for 30 to 35 minutes until the barley is tender but chewy; drain excess water.
Use care when draining hot barley and water to avoid steam burns.
On the sheet pan, toss cauliflower, chickpeas, and carrots with olive oil, garlic powder, black pepper, and 1/2 teaspoon salt. Spread into one even layer so the vegetables roast instead of steam.
Roast for 20 minutes, flip with a spatula, then roast 10 to 15 minutes more until the cauliflower is deeply browned at the edges and the carrots are fork-tender.
Use oven mitts when handling the hot sheet pan.
Open the oven carefully to avoid steam from the roasting vegetables, and keep the sheet pan level when flipping.
Whisk tahini, lemon juice, remaining 1/4 teaspoon salt, and remaining 1/4 cup water in a small bowl until smooth and pourable. Keep whisking until the sauce lightens slightly and no thick streaks remain.
Divide the barley among plates. Top with roasted cauliflower, chickpeas, and carrots, drizzle with tahini sauce, and sprinkle with sesame seeds.
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