In Chinese Medicine, a roasted cauliflower, chickpea & tahini bowl offers warm, grounding nourishment that supports Spleen Qi and healthy digestion, while cauliflower’s white color traditionally resonates with Autumn’s Metal element and the Lung. Chickpeas provide sustaining Earth-element nourishment, while sesame-based tahini adds richness and a gently moistening quality that is especially welcome during the dryness of Autumn. Together, these ingredients create a satisfying seasonal meal that helps nourish Qi, support the Lung, and balance dryness with warmth.
Serves: 2
Ingredients
- 3 cups cauliflower florets
- 1½ cups cooked chickpeas
- 1 cup cooked quinoa
- 2 cups baby spinach
- 1 Tbsp olive oil
- ½ tsp cumin
- ¼ tsp ground ginger
- 1 Tbsp sesame seeds
Tahini dressing
- 2 Tbsp tahini
- 1 Tbsp lemon juice
- ½ tsp grated ginger
- 2–3 Tbsp warm water
Preparation
- Heat oven to 400°F.
- Toss cauliflower and chickpeas with olive oil, cumin and ginger.
- Roast for 25–30 minutes.
- Lightly wilt spinach.
- Whisk together the dressing ingredients.
- Divide quinoa, spinach, cauliflower and chickpeas between bowls.
- Drizzle with tahini dressing and sprinkle with sesame seeds.
Approximate Macros
Calories: 500 | Protein: 19g | Carbs: 68g | Fat: 19g | Fiber: 15g
Chinese Medicine Perspective
Cauliflower’s white color connects symbolically with Metal, while sesame and tahini bring a nourishing, moistening quality to an otherwise dry season. Roasting creates warmth and makes this more seasonally appropriate than a large raw salad.
Body as Oracle:
What is essential now—and what is simply taking up space?
