Roasted Cauliflower Quinoa Bowls with Creamy Turmeric Dressing
This Roasted Cauliflower Quinoa Bowl is so tasty and it's been served up with a Creamy Turmeric Dressing that is impossible to resist! If you're looking for a quick meal that is nutritious, with minimal effort in the kitchen - this is the recipe for you! With oven-roasted cauliflower florets, crispy chickpeas, and a vibrant turmeric dressing, this bowl is oil free, gluten free and loaded with plant-based protein.
Servings 4 servings
Calories 453kcal
Equipment
- oven, stove
Ingredients
- 1 head cauliflower cut into florets
- 15 oz canned chickpeas drained and patted dry
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp salt and pepper
- 1 cup quinoa cooked and cooled
- 5 oz baby arugula
- 2 Persian cucumbers sliced
- ½ cup cilantro leaves chopped
- 2 tbsp golden raisins
- 2 tbsp pumpkin seeds
Creamy Turmeric Dressing Ingredients
- 3 tbsp almond butter
- 1 large lime juiced
- ½ tsp ground ginger
- 1 tsp garlic powder
- 1 tbsp maple syrup
- 1 tsp turmeric
- ⅓ cup water
- ½ tsp salt
Instructions
- Preheat oven to 425 and line a large metal baking sheet with parchment paper.
- Add cauliflower and chickpeas to a bowl and sprinkle with spices. Stir to combine. Spread on the baking sheet and bake for 25 minutes until golden and crisp.
- Meanwhile, prepare the dressing by adding all ingredients to a jar and using a fork or hand frother to combine. season to taste.
- Fill all 4 bowls or meal prep containers with a bed of arugula, top with quinoa, followed by roasted cauliflower and chickpeas, a sprinkle of cucumbers, cilantro, golden raisins and pumpkin seeds, and drizzle with the dressing.
Nutrition
Serving: 1serving | Calories: 453kcal | Carbohydrates: 67g | Protein: 20g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 939mg | Potassium: 1273mg | Fiber: 14g | Sugar: 12g | Vitamin A: 1289IU | Vitamin C: 81mg | Calcium: 219mg | Iron: 6mg
