Ingredients
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the Crunchy Quinoa Cauliflower Base (makes 4 servings):
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1 large head of cauliflower, cut into florets (about 2 pounds)
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1 cup uncooked white quinoa
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3 cups vegetable broth
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Salt and pepper, to taste
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Optional : 1/2 teaspoon onion powder
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Optional : 1/2 teaspoon garlic powder
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the Roasted Veggies Topping (makes 4 side servings):
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2 medium sweet potatoes, cubed (about 2 cups)
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2 bell peppers , cored and sliced (about 2 cups)
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2 carrots , peeled and sliced (about 1 cup)
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1 zucchini , sliced (about 1 cup)
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1 red onion , thinly sliced (about 1 cup)
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2 tablespoons maple syrup
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2 tablespoons olive oil (optional)
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1 teaspoon smoked paprika
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1/2 teaspoon cayenne pepper
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1/2 teaspoon dried thyme
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1/4 teaspoon salt
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the Tahini Sauce (makes about 1 cup):
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1/4 cup raw unsalted almond butter
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2 tablespoons lemon juice
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1 tablespoon apple cider vinegar
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1 clove garlic , minced
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1 teaspoon black sesame seeds
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Water , as needed
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Garnishes :
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Sliced avocado
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Diced tomato
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Chopped fresh parsley
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Chives
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Sprouts
Directions
Sub_Title: Healthy and delicious quinoa cauliflower bowl recipe perfect for any season!
Description: This crispy quinoa cauliflower bowl is packed with flavorful roasted veggies and creamy tahini sauce, making it a nutritious and satisfying meal that can be enjoyed by everyone in your family. Plus, it’s gluten-free, oil-free, and kid-friendly!
Ingredients:
For the Crunchy Quinoa Cauliflower Base (makes 4 servings):
* 1 large head of cauliflower, cut into florets (about 2 pounds)
* 1 cup uncooked white quinoa
* 3 cups vegetable broth
* Salt and pepper, to taste
* Optional: 1/2 teaspoon onion powder
* Optional: 1/2 teaspoon garlic powder
For the Roasted Veggies Topping (makes 4 side servings):
* 2 medium sweet potatoes, cubed (about 2 cups)
* 2 bell peppers, cored and sliced (about 2 cups)
* 2 carrots, peeled and sliced (about 1 cup)
* 1 zucchini, sliced (about 1 cup)
* 1 red onion, thinly sliced (about 1 cup)
* 2 tablespoons maple syrup
* 2 tablespoons olive oil (optional)
* 1 teaspoon smoked paprika
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon dried thyme
* 1/4 teaspoon salt
For the Tahini Sauce (makes about 1 cup):
* 1/4 cup raw unsalted almond butter
* 2 tablespoons lemon juice
* 1 tablespoon apple cider vinegar
* 1 clove garlic, minced
* 1 teaspoon black sesame seeds
* Water, as needed
Optional Garnishes:
* Sliced avocado
* Diced tomato
* Chopped fresh parsley
* Chives
* Sprouts
Instructions:
Step 1: Prepare the quinoa mixture
Rinse the quinoa well under cold water until the water runs clear. In a medium saucepan, combine the rinsed quinoa, vegetable broth, and salt. Bring to a boil over high heat, cover, reduce the heat to low, and simmer for 15 minutes or until all the liquid has been absorbed. Fluff the cooked quinoa with a fork and set aside.
Step 2: Preheat the oven
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a non-stick baking mat.
Step 3: Make the roasted veggies
Place the sweet potatoes, bell peppers, carrots, onion, maple syrup, optional olive oil, smoked paprika, cayenne pepper, thyme, and salt in a large mixing bowl and toss until everything is coated evenly. Transfer the mixed vegetables to the prepared baking sheet.
Roast the veggies for 20-25 minutes or until they are tender and slightly browned. Remove from the oven and set aside.
Step 4: Make the tahini sauce
Add all the ingredients for the tahini sauce into a blender or food processor and process until smooth. If the sauce is too thick, add
