Roasted Cauliflower Quinoa Bowl with extra vegetables and served with a tahini dressing. This dish is perfect served hot or cold for lunch or dinner. Mix and match the vegetables or substitute the quinoa for rice! You can also substitute the tempeh for garbanzo beans or cooked chicken.

Ingredients

Roasted Cauliflower Quinoa Bowl

• 1 cup tri-color quinoa
• 2 cups vegetable broth
• 1/2 package tempeh, cubed
• 1/2 yellow onion, diced
• 2 garlic cloves, peeled & chopped
• 1 large carrot, diced
• 1/2 small bell pepper, diced
• 1/2 cup red cabbage, chopped
• 1 cup cauliflower, chopped
• 1/2 small squash, diced
• Salt & pepper to taste
• Olive oil
• Apple Cider Vinegar

Tahini Dressing

• 1/4 cup tahini 
• 1 tbs lemon juice
• 2 tbs water
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp ground cumin

Directions

1. Begin by preheating the oven to 400ºF
2. Chop your vegetables and transfer to a large roasting pan
3. Drizzle the vegetables lightly with about 1 Tbs olive oil and apple cider vinegar and season with a generous dash of salt and black pepper.
4. Place in the oven and roast for 35-40 minutes or until the vegetables are tender and slightly crisp
5. Then, run cold water over quinoa in a fine-mesh strainer until water is clear.
6. Meanwhile, heat a medium stovetop pot with a splash of olive oil on high heat.
7. Add in the quinoa and cook for one minute.
8. Then, add in the vegetable broth and stir together well.
9. Cover the pot with a lid and remain on high heat until it reaches a boil.
10. Once boiling, stir the quinoa again and set heat to low.
11. Return the lid to the pot and allow the quinoa to simmer for 15-20 minutes or until fully cooked.
12. Meanwhile, make the tahini dressing.
13. When the vegetables and quinoa are done, serve together and top with tahini dressing and optionally, chopped scallions.
14. Serve and enjoy! Leftovers can be served cold or warm for lunch the next day.

Nutrition Information

Nutrition Disclaimer

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