This Spicy Cauliflower Power Bowl is so easy to throw together, super flavorful, and is naturally dairy free and gluten free!
Step 1
Preheat the oven to 400 degrees F. Chop one head of cauliflower into florets and drizzle with one tbsp of olive oil, salt, and pepper. Spread evenly over a baking sheet and roast for 30 minutes, tossing once or twice throughout.
for the quinoa
Step 2
In the meantime, cook your quinoa. Boil 2 cups of water with 1 cup of dry quinoa, then turn down to a simmer and cover. Cook for 15-20 minutes, or until all the water is gone and the quinoa is fluffy. You can also steam or sauté your kale a this time.
Get full recipe==>>pumpkinandpeanutbutter.com
Ingredients:
- head of cauliflower, chopped into florets
- 1 tablespoon extra virgin olive oil
- salt and pepper
- 1/3 cup Frank's Red Hot Sauce
- 3 tablespoons sriracha
- 1 tablespoon butter (vegan or regular)
- 3 tablespoons coconut milk (I used light)
- 1 cup quinoa, dry
- 2 cups water
- 1 medium yellow onion, diced
- 1 tablespoon olive oil
- 1 cup kale, steamed or sautéed
- 1 1/2 cup chickpeas, cooked or canned
- 1 avocado, diced
- chopped parsley to garnish
Instructions:
for the cauliflowerStep 1
Preheat the oven to 400 degrees F. Chop one head of cauliflower into florets and drizzle with one tbsp of olive oil, salt, and pepper. Spread evenly over a baking sheet and roast for 30 minutes, tossing once or twice throughout.
for the quinoa
Step 2
In the meantime, cook your quinoa. Boil 2 cups of water with 1 cup of dry quinoa, then turn down to a simmer and cover. Cook for 15-20 minutes, or until all the water is gone and the quinoa is fluffy. You can also steam or sauté your kale a this time.
Get full recipe==>>pumpkinandpeanutbutter.com
