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Roasted Cauliflower Quinoa Bowl with Avocado Crema

September 29, 2015 Filed Under: Recipes, Vegetarian Meals

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Roasted Cauliflower Quinoa Bowl with Avocado Crema

  • Author: Melissa Cortina
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Ingredients

Scale
  • 2 cups cooked quinoa
  • 1 head of cauliflower, cut into small florets
  • 1/2 teaspoon chile powder
  • 1 can of black beans (optional)
  • 1/4 cup toasted pepitas
  • 2 tablespoons extra virgin olive oil
  • Salt and Pepper
  • Handful of fresh cilantro leaves

Optional

avocado crema

  • 1 ripe avocado
  • ¼ cup yogurt (vegan sub: ¼ cup cashews + ¼ cup water)
  • juice of ½ lime
  • 1 clove garlic
  • 1 tablespoon minced onion
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ cup chopped cilantro
  • salt & pepper, to taste
  • a little water, if necessary to thin

Instructions

  1. Preheat the oven to 425. Toss the cauliflower with the olive oil and a pinch of salt and pepper. Roast for 20-30 minutes until tender and browned. Remove from the heat and toss with the chile powder and a squeeze of lime. If you haven’t toasted the pepitas already, toss them in the oven for 6-8 minutes until they’re fragrant.

For the crema

  1. In a blender, mix together the avocado, yogurt (or cashews), lime, garlic, onion, cumin, coriander, cilantro, salt & pepper. Blend until smooth. Taste and adjust seasonings. Chill until ready to use.
  2. If using black beans, heat them up in a small pan.

To assemble

  1. Put some cooked quinoa into each bowl. Top with a pile of roasted cauliflower, some toasted pepitas, and some black beans, if using. Top with the avocado crema and cilantro leaves.

Notes

  • Not Included in Large Real Food Box: Chile Powder, Black Beans, Olive Oil, Salt & Pepper

Nutrition

  • Serving Size: 4

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Next Post: Braised Beef w/ Semolina Dumpling »

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