This post contains affiliate links. Please see our disclosure policy.
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.
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 Collard Bowl with Almond Sriracha sauce
Allergen Information: Free of dairy, egg, corn, soy, gluten, yeast
Quinoa Cauliflower Bowl with Almond Sriracha Sauce
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 or more 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 use So delicious Lite culinary coconut milk_
- a generous pinch of salt
Instructions
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 / 220ºc 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How do you make the almond butter?
I usually buy it, but making it is super easy. Roast almonds then process them in a food processor, for 5 to 6 minutes.
LOVED this recipe! Delicious and satisfying. I used pantry stuff like millet instead of Quinoa, Cashew butter instead of Almond, and spinach instead of collards because that was what was on hand. My sauce was thick, so i added a bit more coconut milk and water to thin it out. This recipe is not too hot and not greasy. VERY tasty. last thing I would recommend: Make extra!
BTW- Im not vegan and we enjoyed it for our dinner. Will def make again as we journey to eat healthier.
So happy to hear that you enjoyed it!
This is a go-to recipe for me; I’ve made it a bunch. The sauce is awesome. Only thing I change is to add more veggies! For the latest batch I had some leftover onion, eggplant, and carrots I needed to use up; I roasted them all alongside the cauliflower. Excellent. Served with a boiled egg on top for added protein.
You usually can’t go wrong with more veggies. 🙂 Glad you enjoy the recipe!
A question about your video. Today as i began watching the video of the making of this recipe, a pop up appeared asking if i would allow facebook to follow me. When i selected “no” the video stopped, not allowing me to view. I have not encountered that before. Is this a new feature you are incorporating? Not happy with this turn of events.
That’s Facebook’s new stuff. I had added some Facebook videos from my Facebook page in some old posts as at the time Facebook videos were doing well. Now it seems their policies have changed. I removed the Facebook video
I just found this recipe today. I see from comments it’s from 2014. So glad I did…it is delicious. The almond sriracha sauce is sooo good. I doubled the batch. I love all your recipes Richa 🙂
Made this for lunch this week and it is SO tasty. Generally, when making a recipe for the first time I cut the sweetener in 1/2 and then add more as needed. I didn’t this time and immediately regretted it. Fortunately, easily fixable with more acid and salt. But! If you don’t love sweet stuff, especially when it’s not dessert, I’d recommend cutting back on the maple syrup a bit. Otherwise, super delicious!