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Roasted Cauliflower Quinoa Bowls
Satisfy your tastebuds with these hearty and wholesome Roasted Cauliflower Buddha Bowls. Vegan and Gluten-free for a healthy and hearty meal.
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Prep Time:
20
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
4
Calories:
474
kcal
Author:
Sarah McMinn
Ingredients
Roasted Cauliflower
1
small head of cauliflower
2
tablespoons
olive oil
1 ½
teaspoon
cumin
½
teaspoon
turmeric
salt and pepper,
to taste
Quick Pickle Cabbage
½
red cabbage,
thinly sliced
½
red onion,
thinly sliced
½
cup
apple cider vinegar
1
teaspoon
sugar
salt and pepper,
to taste
Cheesy Chickpeas
1
can chickpeas
juice of 1 lemon
2
tablespoons
nutritional yeast
salt and pepper,
to taste
Cheesy Cashew Sauce
¼
cup
raw cashews
¼
cup
water
2
tablespoons
olive oil
3
tablespoons
nutritional yeast
juice of 1 lemon
3-4
cloves
garlic
salt,
to taste
Extras
1
cup
uncooked quinoa
4-6
large Swiss Chard leaves
2
tablespoons
hemp hearts
US Customary
-
Metric
Instructions
To make Roasted Cauliflower
Preheat the oven to 425 degrees F.
Break the cauliflower into bite-sized florets and toss in olive oil. Sprinkle with spices and stir until well-coated.
Lay in a single layer on a
baking sheet
and bake for 20-25 minutes, flipping once.
To make the Cheesy Cashew Sauce
In a
high-powered blender
blend together all the ingredients until very smooth.
Store in the refrigerator until ready to use.
Everything else
Make quinoa according to package's instructions
Drain and rinse the chickpeas and toss them with lemon juice, nutritional yeast, and salt and pepper. Refrigerate until ready to use.
To make Quick Pickled Cabbage, toss together all the ingredients and refrigerate until ready to use.
Lastly, chop the swiss chard into thin slices and lightly sauté it until wilted.
To assemble the bowls
Place a ¼ cup of quinoa on the bottom.
Add chickpeas, roasted cauliflower, pickled cabbage, and sautéd swiss chard.
Top with cheesy cashew sauce and serve immediately
Nutrition
Calories:
474
kcal
|
Carbohydrates:
48
g
|
Protein:
18
g
|
Fat:
24
g
|
Saturated Fat:
3
g
|
Sodium:
146
mg
|
Potassium:
1061
mg
|
Fiber:
9
g
|
Sugar:
7
g
|
Vitamin A:
4145
IU
|
Vitamin C:
88.8
mg
|
Calcium:
125
mg
|
Iron:
6.6
mg