Chili-Lime Roasted Cauliflower Quinoa Bowls
- Yield 4
- Prep 10 minutes
- Cook 35 minutes
- Total 45 minutes
Chili-Lime Roasted Cauliflower Quinoa Bowls is a beans recipe on Avoteb. The yield on the card is 4. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 2 tablespoons avocado oil (or any neutral oil)
- 2 teaspoons chili powder
- 1 teaspoon each: garlic powder, ground cumin, smoked paprika, fine sea salt
- 1 medium cauliflower, cut into bite-sized florets
- 1 (15-ounce) can chickpeas, rinsed, drained and patted dry
- 1/4 cup lime juice
- 2 tablespoons avocado oil
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon each: chili powder, fine sea salt, garlic powder, ground cumin
- 1 small red onion, thinly sliced
- 2/3 cup roasted pepitas, plus extra for garnish
- 2/3 cup chopped cilantro, plus extra for garnish
- 1 cup uncooked tri-color quinoa, rinsed and drained
- 1 avocado, sliced
Method
Bake the cauliflower and chickpeas. Warm oven to 425°F. In a large mixing bowl, whisk together the oil, chili powder, garlic powder, cumin, paprika and salt until combined. Tip in the cauliflower and chickpeas and gently toss until evenly coated. Tip the mixture out evenly onto a parchment-covered baking sheet. Roast for 35-40 minutes or until the cauliflower is slightly charred around the edges and the chickpeas are mostly crispy.
Marinate the red onions. Briefly rinse out the same mixing bowl. Tip in the lime juice, oil, vinegar, chili powder, salt, garlic powder and cumin and whisk to combine. Tip in the red onion, pepitas, cilantro and toss to combine.
Leave the quinoa. Rinse off the quinoa in a fine-mesh strainer. Tip in the drained quinoa to a saucepan and mix with 1 ½ cups water. Leave over a hot burner until the water comes to a boil. Lower the heat to medium-low, cover and let it bubble gently for 10 minutes. Lift the pot from the heat and let it rest (still covered with the lid) for 5 minutes. Lift the lid and fluff the quinoa with a fork.
Mix Assemble the bowls with layers of quinoa, cauliflower and chickpeas, and the marinated onion mixture. Plate with avocado slices, plus extra pepitas or cilantro if desired, and enjoy!
