Cilantro-lime cauliflower quinoa bowls

0 me gustan 0 comentarios Receta por Kelly Barton

Ingredientes para 4 servings

ROASTED CAULIFLOWER AND CHICKPEAS

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

MARINATED RED ONIONS

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

QUINOA SALAD

1 cup uncooked tri-color quinoa, rinsed and drained
1 avocado, sliced

Here are a few easy variations you’re welcome to try with this recipe

Add an extra protein. Grilled chicken, pork, chorizo, shrimp, steak, salmon, cod, or scallops would all be delicious additions to boost the protein.
Add cheese. Try crumbled cotija or feta, or sprinkle on some shredded Pepper Jack.
Use a different base. Swap in farro, rice, couscous, orzo, or any other grain you love in place of the quinoa.
Use different spices. Change the vibe completely by using a different spice blend, such as curry powder, Italian herbs, Moroccan ras el hanout, or za’atar.
Roast extra veggies. Toss in more of your favorite roast-friendly veggies, like bell peppers, sweet potatoes, zucchini, carrots, or Brussels sprouts, to make the bowl even heartier.

Instrucciones

1. Roast the cauliflower and chickpeas.

2. Heat oven to 425°F. In a large mixing bowl, whisk together the oil, chili powder, garlic powder, cumin, paprika and salt until combined. Add the cauliflower and chickpeas and gently toss until evenly coated. Pour the mixture out evenly onto a parchment-covered baking sheet. Bake for 35-40 minutes or until the cauliflower is slightly charred around the edges and the chickpeas are mostly crispy.

3. Marinate the red onions.

4. Briefly rinse out the same mixing bowl. Add the lime juice, oil, vinegar, chili powder, salt, garlic powder and cumin and whisk to combine. Add the red onion, pepitas, cilantro and toss to combine.

5. Cook the quinoa.

6. Rinse the quinoa in a fine-mesh strainer. Add the drained quinoa to a saucepan and mix with 1 ½ cups water. Cook over high heat until the water comes to a boil. Lower the heat to medium-low, cover and simmer for 10 minutes. Remove the pot from the heat and let it rest (still covered with the lid) for 5 minutes. Remove the lid and fluff the quinoa with a fork.

7. Combine.

8. Assemble the bowls with layers of quinoa, cauliflower and chickpeas, and the marinated onion mixture. Serve with avocado slices, plus extra pepitas or cilantro if desired, and enjoy!

segundos April 06, 2025 23:24