Richa from Vegan Richa is one of my favorite vegan bloggers. Her photography and inventive recipes are outstanding, and she clearly loves bold flavors (Sriracha fans, rejoice). I’m grateful she guest-posted this Quinoa Cauliflower Bowl—if you haven’t visited her site, you’re missing great recipes.
Thank you for having me for this guest post, Jackie!
It’s January and many people are talking about cleanses and healthy eating. For me, trimming holiday sugar cravings is enough—I’m more drawn to savory, salty, and spicy food. Raw leafy salads aren’t something I eat often because they don’t always sit well with my stomach. Instead I prefer bowls that combine roasted vegetables, grains or legumes for protein, and lightly cooked greens. This quinoa cauliflower bowl is exactly that: roasted cauliflower “croutons,” warm quinoa, tender collard greens, and a spicy-sweet almond Sriracha coconut dressing.
All together it’s nutritious, satisfying, and full of flavor.
2014 was a big year for cauliflower on my blog, with recipes like a lentil-cauliflower burger, whole roasted cauliflower in makhani gravy, a cauliflower crust inspired by gobi paratha, and a cauliflower-broccoli masala pie. Cauliflower is versatile and delicious when roasted or spiced up.
Steps (overview):
Toss cauliflower with sesame oil and Sriracha, then roast until golden brown.
Sauté the collard greens until tender.
Combine warm quinoa, roasted cauliflower, and cooked collards in a bowl. Drizzle generously with the almond Sriracha coconut dressing and serve.
Quinoa Cauliflower Bowl with Almond Sriracha Sauce
This quinoa cauliflower bowl makes a nutrient-dense, flavorful meal. The almond Sriracha sauce brings a spicy-sweet finish.
7 minutes
35 minutes
42 minutes
Ingredients
Quinoa:
- 1/2 cup quinoa
- 1 cup water
- 1/4 teaspoon salt
- 1/2 teaspoon sesame oil
- 1/2 teaspoon Sriracha
Roasted Cauliflower:
- 1/2 head large cauliflower (or 1 small), chopped into small florets
- 1 teaspoon sesame oil
- 1 teaspoon oil
- 1 teaspoon Sriracha (or to taste)
- 1/4 teaspoon ginger powder
Collard Greens:
- 4–5 large collard leaves, ribs removed and sliced
- 1/2 teaspoon oil
- Salt and garlic powder, to taste
- 2 tablespoons water
Almond Sriracha Sauce:
- 3 tablespoons smooth almond butter (or other nut butter)
- 2 teaspoons minced ginger
- 1/4 teaspoon garlic powder
- 1–2 teaspoons Sriracha, to taste
- 2 teaspoons maple syrup
- 2 teaspoons extra virgin olive oil
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon sesame oil
- 3 tablespoons coconut milk (lite works well)
- Pinch of salt
Instructions
Quinoa
- Rinse the quinoa. Combine quinoa, water, salt, sesame oil, and Sriracha in a saucepan. Bring to a boil, then reduce heat to low–medium, cover partially, and cook 10–15 minutes until water is absorbed. Fluff and set aside. You can also use 1 cup cooked quinoa or another cooked grain or lentil.
Roasted Cauliflower
- Toss cauliflower florets with sesame oil, oil, Sriracha, and ginger powder. Sprinkle lightly with salt. Roast in a preheated 425°F (220°C) oven for 20–25 minutes, until golden and tender.
Collard Greens
- Heat oil in a skillet over medium heat. Add collard greens with salt and garlic powder and cook a minute. Add water, stir, cover, and cook on low–medium until the greens are lightly wilted and tender.
Almond Sriracha Sauce
- Combine all sauce ingredients in a blender and blend until smooth. Taste and adjust seasoning and spice to your preference.
Assembly
- Divide quinoa between bowls. Top with roasted cauliflower and collard greens. Drizzle generously with the almond Sriracha sauce and garnish with cilantro leaves and sesame seeds if desired. Serve warm.
Notes
Allergen information: This recipe is free of dairy, eggs, corn, soy, gluten, and yeast. Adjust nuts or substitutes as needed for other allergies.
Nutrition Information:
Yield:
2
Amount Per Serving:
Unsaturated Fat: 0g
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