• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » gluten free

    Quinoa Cauliflower Bowl with Almond Sriracha Sauce. Vegan Glutenfree Recipe

    Published: Jan 23, 2014 · Modified: Feb 3, 2022 by Richa 45 Comments

    Jump to Recipe   Print Recipe
    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.
    Jump to 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 🙂

    ** For Step Pictures and the Recipe, head on over to Vegan Yack Attack here! ** Or scroll below

    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
    Print Recipe
    4.84 from 6 votes

    Quinoa Cauliflower Bowl with Almond Sriracha Sauce

    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.
    Prep Time15 mins
    Cook Time35 mins
    Total Time50 mins
    Course: Bowl
    Cuisine: fusion
    Servings: 2
    Calories: 461kcal
    Author: Vegan Richa

    Ingredients

    Quinoa

    • 1/2 cup (85 g) quinoa
    • 1 cup (250 ml) water
    • 1/4 tsp (0.25 tsp) salt
    • 1/2 tsp (0.5 tsp) sesame oil
    • 1/2 tsp (0.5 tsp) sriracha

    Roasted Cauliflower

    • 1/2 (0.5 ) 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 (0.25 tsp) ginger powder

    Collard Greens

    • 4-5 (4 ) large leaves of collard greens tough ribs removed and chopped chiffonade
    • 1/2 teaspoon (0.5 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 (0.25 tsp) garlic powder
    • 1-2 tsp (1 tsp) Sriracha to taste
    • 1 tsp apple cider vinegar
    • 2 tsp maple syrup
    • 2 tsp extra virgin olive oil
    • 1/2 tsp (0.5 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

    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Quinoa Cauliflower Bowl with Almond Sriracha Sauce
    Amount Per Serving
    Calories 461 Calories from Fat 261
    % Daily Value*
    Fat 29g45%
    Saturated Fat 4g25%
    Sodium 478mg21%
    Potassium 498mg14%
    Carbohydrates 39g13%
    Fiber 5g21%
    Sugar 5g6%
    Protein 11g22%
    Vitamin A 100IU2%
    Vitamin C 18.1mg22%
    Calcium 117mg12%
    Iron 2.9mg16%
    * Percent Daily Values are based on a 2000 calorie diet.

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Spicy Vegan Orange Tofu and Peppers. Glutenfree Recipe
    Spelt Almond Blueberry Muffins Vegan Recipe »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Pat

      February 03, 2022 at 2:21 pm

      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.

      Reply
      • Richa

        February 03, 2022 at 11:40 pm

        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

        Reply
    2. Diane

      May 11, 2021 at 3:32 pm

      5 stars
      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 🙂

      Reply
    3. Caitlin Lowndes

      January 28, 2020 at 10:04 am

      4 stars
      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!

      Reply
    4. Sherril

      January 12, 2020 at 5:57 am

      This looks amazing but I try to limit my oil. Is there any way to reduce the amount of oil used here?

      Reply
      • Richa

        January 12, 2020 at 11:43 am

        just omit it. Use broth for the cauliflower

        Reply
    5. Julie Reichle

      July 25, 2019 at 7:26 pm

      5 stars
      I’ve made this bowl twice, and both time to rave reviews! I love the sauce. It is the perfect addition of flavor and spice to enliven the quinoa, cauliflower and greens.

      Both times I ended up subbing kale as I didn’t have collard greens on hand. The first time I cooked the kale similar to the instructions for the collard greens. The second time I roasted it. I think I prefer the first way (wilting the greens) as it made the kale nice and soft.

      Reply
      • Richa

        July 25, 2019 at 8:01 pm

        awesome!

        Reply
    6. Mary beth

      March 11, 2018 at 6:35 pm

      Just made this for the first time, I did not have Siracha sauce, but found some Peri-peri sauce in the refrigerator and used that instead. Subbed Kale for the collard greens and added lemon juice to soften it. Turned out great!!

      Reply
    7. Jessica G.

      August 16, 2017 at 5:02 pm

      5 stars
      Hi Richa! I just wanted to let you know that this has been one of my go-to recipes for a few years now. This was one of the first recipes I tried when my husband and I decided to go vegan. We had no idea vegan food could be this tasty! This is one of his all time favorites and when I suggest it, you should see the way his eyes light up. I figured after all this time I should finally leave you a comment and let you know how much we love it and how much we appreciate what you do! We love all of your recipes!

      Reply
      • Richa

        August 16, 2017 at 8:06 pm

        I am so happy to hear that!! Thank you for the wonderful note! Happy Cooking!

        Reply
    8. Keesha

      May 15, 2016 at 6:26 pm

      5 stars
      I just made this today. The sauce is to die for I want to put it on everything.

      Reply
      • Richa

        May 15, 2016 at 6:34 pm

        Awesome!

        Reply
    9. Nina

      February 11, 2016 at 4:06 pm

      5 stars
      Holy quinoa bowl – this was amazing!! That sauce…wowza! We added green beans and sliced carrots to the bowl and one crushed garlic to the sauce. We went crazy and even added a little dill over the top. It was gorgeous! Thanks for another knocked it out of the park recipe!!!

      Reply
      • Richa

        February 11, 2016 at 4:21 pm

        You knocked it out for sure!

        Reply
        • Nina

          February 12, 2016 at 4:38 am

          Your recipes have such brilliance that they are very forgiving of individual additions. The whole genius is not affected. Should have said that I have no idea if our sensibilities will work for anyone else. We can’t wait to try the Moroccan Chickpea Cauliflower Bowl with Herb Sauce with our newfound brown chickpeas (Kala Chana)! Woopwoop!

          Reply
          • Richa

            February 12, 2016 at 10:48 am

            yay!

            Reply
    10. AZ Vegan

      November 11, 2015 at 12:17 pm

      This recipe looked so good to me until I saw the nutritional value. 33g saturated fat? Is that a typo? I don’t really see where that amount of fat could come from (as well as 11g unsaturated). And I also see a burger recipe that sounds incredible and it has 2500 calories? 91g saturated fat? This is obviously not right. Are these charts valid?

      Reply
      • Richa

        November 11, 2015 at 12:23 pm

        Where are you seeing those values? I can’t see them. If you see them on search results, it is probably the plugin or search engines that is adding those and they are incorrect.

        Reply
        • AZ Vegan

          November 11, 2015 at 6:23 pm

          When I print the recipes it shows the nutritional chart at the end. I knew they could not be right, thanks for the reply 😉

          Reply
          • Richa

            November 11, 2015 at 6:59 pm

            ah, some recipes use an older plugin. recipe card. that probably adds it. i have to change all to use easy recipe. in the meantime, thats not the right data 🙂 Thanks for letting me know.

            Reply
    11. Loretta

      December 03, 2014 at 12:51 am

      What is Sriracha Sauce (what is in it?) and where can I buy it? Thank you.

      Reply
      • Richa

        December 03, 2014 at 1:51 am

        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.

        Reply
    12. Mallori

      November 16, 2014 at 6:35 pm

      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!

      Reply
    13. Danielle Rose

      September 07, 2014 at 5:24 pm

      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

      Reply
    14. Glue and Glitter

      January 26, 2014 at 10:36 pm

      That looks amazinggg! I love cauliflower.

      Reply
    15. mbenit

      January 25, 2014 at 4:24 am

      Made this tonight & loved it! Thank you for the recipe, Richa.

      Reply
    16. smile

      January 24, 2014 at 4:43 pm

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

      Reply
    17. herbivore triathlete

      January 24, 2014 at 1:00 am

      As a die hard cauliflower fan, I am in love with this bowl!

      Reply
    18. Caitlin

      January 23, 2014 at 3:05 pm

      if this isn’t a caitlin bowl, i don’t know what is. looks perfect in every way, lady. no need for cleanses, just simple, nourishing food.

      Reply
    19. Cadry

      January 23, 2014 at 2:31 pm

      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!

      Reply
    20. janet @ the taste space

      January 23, 2014 at 11:41 am

      I agree with your prediction: cauliflower for 2014! True to form, I have a cauliflower recipe today on the blog, too. 🙂 (But yours looks way prettier, Richa!)

      Reply
    21. Queen of Quinoa

      January 23, 2014 at 4:22 am

      I love this recipe, Richa! There’s nothing like a big bowl of quinoa and roasted veggies on a cold winter day – the perfect meal in my opinion 🙂

      Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi
    • Vegan Mac and Cheese Powder – Cheese Mix Recipe

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa