This dukkah bowl y'all.
Although it had been on my radar for some time, I first tried dukkah when the hubs and I were in Hawaii a couple years ago, where I had the most incredible avocado toast that was just totally smothered in it. If you've never had dukkah before, it's an Egyptian spice blend mixed with toasted nuts and seeds. I've been wanting to make it forever now, and finally took a spin at it this weekend.
I love to make quinoa bowls - I just find them so super satisfying. I like to use both roasted and fresh vegetables for flavor contrast, and almost always add avocado, for obvious reasons. Quinoa is perfect for plant based meals, since it's also a great protein source.
P.S. A little trick to keep in mind when making quinoa - be sure to rinse it off first to get rid of the bitter saponin coating.
Leftover dukkah can be stored in a spice jar. Sprinkle it over hummus, stir into olive oil for a dip to serve with pita, or use it as a crust for chicken or fish. It's also delish over roasted vegetables.
Dukkah Quinoa Bowl with Roasted Cauliflower and Sweet Potatoes
- 1/4 cup toasted almonds
- 2 tablespoons sesame seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon black peppercorns
- 1/4 teaspoon salt
- 1 cup quinoa, rinsed
- 2 sweet potatoes, peeled and chopped
- 1 head cauliflower, trimmed and chopped
- 3 tablespoons extra-virgin olive oil
- 1 large tomato, chopped
- Fresh mint, chopped
- Crumbled feta cheese
- Lemon wedges
First, cook the quinoa. Bring quinoa and 2 cups of water to a boil in a small pot. Cover, reduce heat, and simmer 15-20 minutes until water is absorbed. Uncover, fluff, and set aside until ready to use.
Preheat oven to 425 degrees. Toss sweet potatoes and cauliflower with olive oil. Season with salt and black pepper. Spread evenly on two baking sheets. Roast cauliflower 25-30 minutes, and sweet potatoes 20-25 minutes until tender and caramelized.
While vegetables are roasting, make the dukkah. Pulse almonds in a food processor until roughly chopped. Add sesame seeds, cumin, coriander, fennel, red pepper flakes, and peppercorns and pulse until finely chopped. Stir in salt.
Divide quinoa between bowls. Top with roasted vegetables, tomato, and a scoop of hummus. Sprinkle with mint, feta cheese, and dukkah. Serve with a lemon wedge.
More grain bowls from the archives: