Quinoa Cauliflower Bowl with Almond Sriracha Sauce. Vegan Glutenfree Recipe

 

 

Ok, so its January. and everyone seems to be talking about cleanses, eating healthy and what not. And I am like, let me just stop some of that sugar craving that I picked up over the holidays and I am good to go. I think it is a bit easier for me and most Indians in general because we are more addicted to salt and spice! Savory food hell yes. 

Any which way, I digress. So quite a few times when someone asks me or hubbs about what they eat, they auto-complete their sentence to Salads. Which is quite odd, because both me and hubbs eat hearty salad mealsprobably once in a month. That is quite infrequent, no? Raw leafy greens is something I rarely enjoy in huge quantities. They just do not agree with my tummy. So this is what I do with them and the way I love them. This delicious bowl of roasted cauliflower(croutons!), grains or lentils(protein!) and lightly cooked greens is my idea of a salad.:) Oh yes, did I forget to mention Sriracha (Spice!) and almond butter sauce.

Quinoa Cauliflower Bowl with Almond Sriracha Sauce

When Jackie at Vegan Yack Attack asked me for a guest post for January and the theme was healthy and light, I thought I would do something on the lines of a salad. It is Janurary after all and I havent really posted salads or bowls in a while!

More salads and bowls on the blog

This Mung Bean Sprout, Seared Carrots, Kale with chili Lime Dressing bowl, maple glazed tempeh salad, Asian bitter and sweet salad and Acorn, beet, satsuma salad.

The sauce has almond butter, coconut milk, sriracha, ginger and sesame. Why almond butter you say, well I never have peanut butter around the house. No one likes it, including chewie! :) Serve it with the lightly spiced quinoa or lentils or other grains. and some sauteed garlicky collard greens. Cauliflower is roasted with sriracha, the Quinoa is cooked up with Sriracha too and some Sesame oil. easy to put together any weekday! Just Quinoa, Cauliflower and greens. no chopping 15 veggies :)

Steps:
Toss the cauliflower in the Sriracha sesame oil and bake until golden.



Saute the collard greens until tender. 



Add warm quinoa, cauliflower, collards to a bowl with a generous drizzle of the dressing and serve!

Quinoa Cauliflower Bowl with Almond Sriracha Sauce
Serves 2
Roast the Cauliflower with Sriracha, cook the quinoa, saute greens, make the 8 ingredient Almond Butter Sriracha dressing and serve up a big helping! Free of Gluten, dairy, egg, corn. can be made soy-free.
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Quinoa
  1. 1/2 cup quinoa
  2. 1 cup water
  3. 1/4 tsp salt
  4. 1/2 tsp sesame oil
  5. 1/2 tsp sriracha
Roasted Cauliflower
  1. 1/2 head of large cauliflower or 1 small cauliflower, chopped into small florets
  2. 1 tsp sesame oil
  3. 1 tsp oil
  4. 1+ tsp Sriracha to taste
  5. 1/4 tsp ginger powder
Collard Greens
  1. 4-5 large leaves of collard greens, tough ribs removed and chopped chiffonade
  2. 1/2 teaspoon oil
  3. a generous pinch of salt and garlic powder
  4. 2 Tablespoons water
Almond Sriracha Sauce
  1. 3 Tablespoons Almond butter (or use any other nut butter like Peanut butter)
  2. 2 tsp ginger minced
  3. 1/4 tsp garlic powder
  4. 1-2 tsp Sriracha to taste
  5. 1 tsp apple cider vinegar
  6. 2 tsp maple syrup
  7. 2 tsp extra virgin olive oil
  8. 1/2 tsp sesame oil
  9. 3 Tablespoons coconut milk (I used So delicious Lite culinary coconut milk)
  10. a generous pinch of salt
Method
Quinoa
  1. Wash the quinoa then cook with the rest of the ingredients. Bring to a boil on medium heat then cook at low-medium heat partially covered 10-15 minutes. Fluff and keep ready. Or use 1 cup cooked quinoa or other grain or lentils.
Roasted Cauliflower
  1. In a bowl, mix all the dressing ingredients. Toss the Cauliflower in it. sprinkle a bit of salt and bake at preheated 425 degrees F for 20-25 minutes.
Collard Greens
  1. While the cauliflower roasts, heat oil in the pan on medium heat. Add the collard greens, salt and garlic and cook for a minute. Add the water, mix, cover and cook on low-medium heat until lightly wilted.
Almond Sriracha Sauce
  1. Add all the ingredients to a blender. Blend well and use. Taste and adjust salt and spice.
  2. Arrange everything in a bowl and serve with a generous drizzle of the dressing, cilantro leaves and sesame seeds.
Vegan Richa http://www.veganricha.com/

Quinoa Cauliflower Collard Bowl with Almond Sriracha sauce
Allergen Information: Free of dairy, egg, corn, soy, gluten, yeast

Serves 2
Ingredients

Quinoa:
1/2 cup quinoa 
1 cup water

1/4 tsp salt
1/2 tsp sesame oil
1/2 tsp sriracha
 
Roasted Cauliflower:
1/2 head of large cauliflower or 1 small cauliflower, chopped into small florets
1 tsp sesame oil
1 tsp oil
1+ tsp Sriracha to taste
1/4 tsp ginger powder
 
Collard Greens:
4-5 large leaves of collard greens, tough ribs removed and chopped chiffonade
1/2 teaspoon oil
a generous pinch of salt and garlic powder
2 Tablespoons water

Almond Sriracha Sauce:
3 Tablespoons Almond butter (or use any other nut butter like Peanut butter)
2 tsp ginger minced
1/4 tsp garlic powder
1-2 tsp Sriracha to taste
1 tsp apple cider vinegar
2 tsp maple syrup
2 tsp extra virgin olive oil
1/2 tsp sesame oil
3 Tablespoons coconut milk (I used So delicious Lite culinary coconut milk)
a generous pinch of salt

Method:
Quinoa:
Wash the quinoa then cook with the rest of the ingredients. Bring to a boil on medium heat then cook at low-medium heat partially covered 10-15 minutes. Fluff and keep ready. Or use 1 cup cooked quinoa or other grain or lentils.

Roasted Cauliflower:
In a bowl, mix all the dressing ingredients. Toss the Cauliflower in it. sprinkle a bit of salt and bake at preheated 425 degrees F for 20-25 minutes.

Collard Greens:
While the cauliflower roasts, heat oil in the pan on medium heat. Add the collard greens, salt and garlic and cook for a minute. Add the water, mix, cover and cook on low-medium heat until lightly wilted.

Almond Sriracha Sauce:
Add all the ingredients to a blender. Blend well and use. Taste and adjust salt and spice.

Arrange everything in a bowl and serve with a generous drizzle of the dressing, cilantro leaves and sesame seeds.

This bowl is being shared at Rickis wellness weekend and Allergy free wednesdays

 

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Comments

  1. says

    This bowl sounds just perfect! I love the variety of flavors and textures, and like you, spice beats sweet any day of the week. Heading over to Jackie’s blog!

  2. says

    Cudowne :)
    Przesyłam dużo ciepła z (zamarźniętej dziś wyjątkowo) Polski :)
    Wonderful :)
    I send a lot of heat (particularly frozen today) from Poland :)

  3. says

    I made this for dinner last night and absolutely loved it! It came together quickly and the flavors were delicious. I subbed peanut butter for almond butter and my grocery store was out of cilantro but it honestly did not need it. I topped my bowl with crushed peanuts. Yum! Thank you. <3

  4. Mallori says

    LOVE THIS! I am not a fan of cauliflower but I figured, what the heck? And it tastes like an amazing, fancy Asian meal! Recommending this to EVERYONE!

    • says

      its a type of asian hot sauce. it has chilies, garlic, vinegar, salt and sugar. there are some brands though that can have fish sauce. the original huy fong brand works well in the recipe. you can also use other garlic chili hot sauce.

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