Easy Roasted Cauliflower Quinoa Bowl

why make this recipe

This Easy Roasted Cauliflower Quinoa Bowl is a delicious and healthy dish that fits perfectly into any meal. It combines the nutty flavor of quinoa with the delightful taste of roasted cauliflower, creating a satisfying experience. Packed with nutrients, this recipe is ideal for those looking for a wholesome plant-based meal. Plus, it’s simple to make and comes together quickly, making it a great option for busy weeknights.

how to make Easy Roasted Cauliflower Quinoa Bowl

Ingredients

• 1 head Cauliflower florets (fresh, medium-sized pieces)
• 2 tablespoons Olive oil (extra virgin)
• 1 teaspoon Smoked paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 cup Quinoa (rinsed well)
• 2 cups Vegetable broth
• 1 teaspoon Lemon zest
• 3 tablespoons Tahini
• 2 tablespoons Fresh lemon juice
• 1 tablespoon Honey or maple syrup
• 1/4 cup Fresh parsley or cilantro (chopped)
• 1/4 cup Toasted pumpkin seeds

Directions

1. Preheat your oven to 425°F (220°C).
2. In a bowl, mix the cauliflower florets with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
3. Spread the cauliflower on a baking sheet in a single layer.
4. Roast for about 25-30 minutes, or until golden brown and tender, stirring halfway through.
5. While the cauliflower roasts, rinse the quinoa under cold water.
6. In a medium saucepan, combine the rinsed quinoa and vegetable broth.
7. Bring to a boil, then reduce heat and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork.
8. In a small bowl, whisk together the lemon zest, tahini, fresh lemon juice, and honey/maple syrup. If needed, add a bit of water to reach the desired consistency.
9. In a large bowl, combine the cooked quinoa and roasted cauliflower.
10. Drizzle with the dressing and toss gently to mix.
11. Top with chopped parsley/cilantro and toasted pumpkin seeds.
12. Serve warm or at room temperature.

how to serve Easy Roasted Cauliflower Quinoa Bowl

You can serve this bowl warm or at room temperature, making it a flexible meal option. It works well as a main dish or a side. Enjoy it on its own, or pair it with your favorite proteins for added heartiness.

how to store Easy Roasted Cauliflower Quinoa Bowl

Store any leftovers in an airtight container in the refrigerator. It will last for about 3-4 days. To reheat, simply warm it in a microwave or on the stovetop until hot. You might want to add a splash of water to keep the quinoa from drying out.

tips to make Easy Roasted Cauliflower Quinoa Bowl

• Make sure to cut the cauliflower into uniform pieces for even roasting.
• For extra flavor, try adding different spices like cumin or chili powder to the cauliflower mix.
• You can adjust the thickness of the tahini dressing by adding water gradually until it reaches your preferred consistency.

variation (if any)

Feel free to customize this bowl with your favorite toppings. You can add roasted chickpeas for extra protein, different vegetables, or even feta cheese for a tangy kick. Use other grains like brown rice or farro instead of quinoa.

FAQs

Can I make this recipe in advance?
Yes, you can prepare the components ahead of time. Just store the roasted cauliflower and quinoa separately, and mix them together with the dressing before serving.

Is this dish vegan?
Yes, this Easy Roasted Cauliflower Quinoa Bowl is vegan-friendly. You can use maple syrup as a sweetener to keep it plant-based.

Can I use frozen cauliflower instead of fresh?
Certainly! Frozen cauliflower can be used as a convenience option. Just adjust the roasting time as needed, since frozen vegetables can release moisture while cooking.

Easy Roasted Cauliflower Quinoa Bowl

A delicious and healthy bowl that combines nutty quinoa with roasted cauliflower, perfect for a wholesome plant-based meal.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Healthy, Vegan

Calories: 450

Ingredients Method Notes

Ingredients

  

For the roasted cauliflower

• 1 head Cauliflower florets (fresh, medium-sized pieces)
• 2 tablespoons Olive oil (extra virgin)
• 1 teaspoon Smoked paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Salt
• 1 teaspoon Black pepper

For the quinoa and dressing

• 1 cup Quinoa (rinsed well)
• 2 cups Vegetable broth
• 1 teaspoon Lemon zest
• 3 tablespoons Tahini
• 2 tablespoons Fresh lemon juice
• 1 tablespoon Honey or maple syrup Use maple syrup for a vegan option.

For serving

• 1/4 cup Fresh parsley or cilantro (chopped)
• 1/4 cup Toasted pumpkin seeds

Method

 

Preparation

1. Preheat your oven to 425°F (220°C).
2. In a bowl, mix the cauliflower florets with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
3. Spread the cauliflower on a baking sheet in a single layer.

Roasting the Cauliflower

1. Roast for about 25-30 minutes, or until golden brown and tender, stirring halfway through.

Cooking Quinoa

1. While the cauliflower roasts, rinse the quinoa under cold water.
2. In a medium saucepan, combine the rinsed quinoa and vegetable broth.
3. Bring to a boil, then reduce heat and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork.

Making the Dressing

1. In a small bowl, whisk together the lemon zest, tahini, fresh lemon juice, and honey/maple syrup. If needed, add a bit of water to reach the desired consistency.

Combining Ingredients

1. In a large bowl, combine the cooked quinoa and roasted cauliflower.
2. Drizzle with the dressing and toss gently to mix.
3. Top with chopped parsley/cilantro and toasted pumpkin seeds.
4. Serve warm or at room temperature.

Notes

Make sure to cut the cauliflower into uniform pieces for even roasting. For extra flavor, try adding different spices like cumin or chili powder to the cauliflower mix. You can adjust the thickness of the tahini dressing by adding water gradually until it reaches your preferred consistency. Store leftovers in an airtight container in the refrigerator for 3-4 days.