Easy Roasted Cauliflower Quinoa Bowl Packed with Bold Flavor

why make this recipe

Easy Roasted Cauliflower Quinoa Bowl is a delightful dish that’s not only packed with flavor but is also healthy and satisfying. This recipe brings together roasted cauliflower and quinoa, offering a wonderful combination of textures and tastes. It’s perfect for a quick weeknight dinner or a meal prep option for the week ahead. Plus, it’s vegan-friendly, making it an ideal choice for various dietary needs.

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

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

Quinoa Base Preparation:

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.

Dressing Preparation:

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.

Assembly:

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

how to serve Easy Roasted Cauliflower Quinoa Bowl

Serve the Easy Roasted Cauliflower Quinoa Bowl warm or at room temperature. It’s great as a main dish or a side. Feel free to add your favorite protein like chickpeas or grilled chicken for more substance.

how to store Easy Roasted Cauliflower Quinoa Bowl

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until warmed through.

tips to make Easy Roasted Cauliflower Quinoa Bowl

• Use fresh spices for the best flavor.
• Adjust the seasoning to your taste—more lemon juice or spices can brighten the dish.
• Make sure not to overcrowd the baking sheet for the cauliflower to roast evenly.

variation

You can customize this bowl with different vegetables like sweet potatoes, bell peppers, or spinach. Swap tahini for yogurt for a creamier dressing.

FAQs

1. Can I use frozen cauliflower instead of fresh?
Yes, frozen cauliflower will work, but it may have a softer texture after roasting.

2. Is this recipe suitable for meal prep?
Absolutely! This bowl keeps well in the fridge, making it a perfect option for meal prepping.

3. What can I substitute for quinoa?
You can use rice, farro, or even couscous as a substitute if you prefer.

Easy Roasted Cauliflower Quinoa Bowl

A delightful and healthy dish featuring roasted cauliflower and quinoa, perfect for quick dinners or meal prep. Vegan-friendly and packed with flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Healthy, Vegan

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Roasted Cauliflower

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

For the Quinoa Base

• 1 cup Quinoa (rinsed well)
• 2 cups Vegetable broth

For the Dressing

• 1 teaspoon Lemon zest
• 3 tablespoons Tahini
• 2 tablespoons Fresh lemon juice
• 1 tablespoon Honey or maple syrup

For Topping

• 1/4 cup Fresh parsley or cilantro (chopped) Choose your preference for herbs
• 1/4 cup Toasted pumpkin seeds

Method

 

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

Quinoa Base Preparation

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.

Dressing Preparation

1. In a small bowl, whisk together the lemon zest, tahini, fresh lemon juice, and honey/maple syrup. Adjust the consistency with water if needed.

Assembly

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

Notes

Serve warm or at room temperature. Add chickpeas or grilled chicken for extra protein. Store leftovers in an airtight container for up to 3 days.