Cauliflower quinoa bowl
You’ll steal the show with this quick meal that’s perfect for feeding a crowd. Today I made this salad for lunch at the office.. So yumm! Once you’ve prepped all the ingredients, it’s just a question of putting them together in a big bowl. Do you want to take the salad for on the go? Bring the tahini sauce on the side, in a separate container, to avoid a soggy salad.
15 min
Bake time
approx. 25 min
Portion
2
Shelf life
2 days in the fridge
Supplies
oven
Ingredients
60 g (+/- 2 cups) arugula
100 g (3/4 cup) quinoa
80 g (1/2 cup) sun dried tomatoes, with oil
1 cauliflower, approx. 750 g (1.6 lbs)
2 tbsp coconut oil
½ tsp freshly ground black pepper
1 tsp curry powder
½ tsp cumin
1 clove garlic
1 avocado
80 g (3/4 cup) feta
sea salt
Tahini sauce
1 tbsp tahini, salted
½ tsp honey (preferably raw)
½ lemon
2 tbsp olive oil
1 tbsp water
Preheat the oven to 220°C (425 F). Wash the cauliflower. Remove the florets from the stalk and place them in a bowl. Melt the coconut oil in a small saucepan if necessary and sprinkle it over the cauliflower florets. Press the garlic into the bowl, add the black pepper, salt, cumin and curry powder and toss to combine. Transfer this mixture to a parchment-lined baking sheet and place it in the preheated oven. Bake for 25 minutes, having a look every so often to make sure the cauliflower doesn’t brown too quickly. Meanwhile, cook the quinoa according to the package instructions, drain and allow it to cool. Remove the pit from the avocado, use a spoon to remove the flesh and chop into pieces. Drain the sundried tomatoes and chop finely. Next, make the sauce by squeezing the juice from half the lemon, combining all the ingredients in a bowl and whisking to combine fully.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
Loading...
Nourish bowl 
Perfect pre-workout food 
3 x my favorite banana bread 
5 ways to ‘go green’ in… thinking 
renskroes.com is quite a good read. I just now forwarded this on 5/13/2019 to a fellow student who’s been involved in a little research of their own on the topic. To show their appreciation, she just bought me dinner! So, I guess I should say: Cheers for the drink!
[…] Im Sommer ist der Kreativität keine Grenzen gesetzt, aus fast allen Zutaten kann man einen frischen Salat zaubern, dazu etwas Ballaststoffreiches wie Reis, Couscous oder Quinoa und gegrilltes Gemüse oder ähnliches. Aus allem lässt sich ein volles Menu zusammensetzen, wie zum Beispiel diese kalte Quinoa Bowl. […]
Greetings! Really insightful assistance inside this exclusive short article! It’s the very little alterations that will generate the biggest adjustments. Plenty of due for sharing!