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Cilantro-Lime Cauliflower Quinoa Bowls

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These cilantro-lime cauliflower quinoa bowls are packed with roasted vegetables, crispy chickpeas, fresh herbs, and a zesty lime dressing. A nourishing and flavorful meal perfect for lunch or dinner.

Ingredients

  • 2 tablespoons avocado oil (or any neutral oil)
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon 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 chili powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon 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
  • 1 1/2 cups water

Instructions

  1. Preheat the oven to 425°F. In a large bowl, whisk together 2 tablespoons avocado oil, 2 teaspoons chili powder, garlic powder, cumin, smoked paprika, and salt. Add the cauliflower and chickpeas and toss to coat. Spread on a parchment-lined baking sheet and roast for 35 to 40 minutes until the cauliflower is lightly charred and the chickpeas are crisp.
  2. In the same bowl, whisk together lime juice, 2 tablespoons avocado oil, apple cider vinegar, 1/2 teaspoon chili powder, salt, garlic powder, and cumin. Add the red onion, pepitas, and cilantro and toss to combine. Let marinate while preparing the quinoa.
  3. Add the rinsed quinoa and 1 1/2 cups water to a saucepan. Bring to a boil, reduce heat to medium-low, cover, and simmer for 10 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
  4. Divide quinoa among serving bowls. Top with roasted cauliflower, chickpeas, and the marinated onion mixture. Garnish with avocado slices, extra pepitas, and cilantro if desired. Serve immediately.

Notes

  • Store leftovers in airtight containers in the refrigerator for up to 4 days.
  • For extra protein, add grilled tofu or additional chickpeas.
  • Use parsley in place of cilantro if preferred.
  • Keep avocado separate until serving to maintain freshness.

Nutrition

Find it online: https://yumfamilyrecipes.com/cilantro-lime-cauliflower-quinoa-bowls/