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
Video:
Quinoa Cauliflower Bowl with Almond Sriracha Sauce
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
Nutrition
Queen of Quinoa says
January 23, 2014 at 4:22 amI 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 🙂
janet @ the taste space says
January 23, 2014 at 11:41 amI 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!)
Cadry says
January 23, 2014 at 2:31 pmThis 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!
Caitlin says
January 23, 2014 at 3:05 pmif 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.
herbivore triathlete says
January 24, 2014 at 1:00 amAs a die hard cauliflower fan, I am in love with this bowl!
smile says
January 24, 2014 at 4:43 pmCudowne 🙂
Przesyłam dużo ciepła z (zamarźniętej dziś wyjątkowo) Polski 🙂
Wonderful 🙂
I send a lot of heat (particularly frozen today) from Poland 🙂
mbenit says
January 25, 2014 at 4:24 amMade this tonight & loved it! Thank you for the recipe, Richa.
Glue and Glitter says
January 26, 2014 at 10:36 pmThat looks amazinggg! I love cauliflower.
Danielle Rose says
September 7, 2014 at 5:24 pmI 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
Mallori says
November 16, 2014 at 6:35 pmLOVE 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!
Loretta says
December 3, 2014 at 12:51 amWhat is Sriracha Sauce (what is in it?) and where can I buy it? Thank you.
Richa says
December 3, 2014 at 1:51 amits 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.
AZ Vegan says
November 11, 2015 at 12:17 pmThis 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?
Richa says
November 11, 2015 at 12:23 pmWhere 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.
AZ Vegan says
November 11, 2015 at 6:23 pmWhen I print the recipes it shows the nutritional chart at the end. I knew they could not be right, thanks for the reply 😉
Richa says
November 11, 2015 at 6:59 pmah, 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.
Nina says
February 11, 2016 at 4:06 pmHoly 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!!!
Richa says
February 11, 2016 at 4:21 pmYou knocked it out for sure!
Nina says
February 12, 2016 at 4:38 amYour 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!
Richa says
February 12, 2016 at 10:48 amyay!
Keesha says
May 15, 2016 at 6:26 pmI just made this today. The sauce is to die for I want to put it on everything.
Richa says
May 15, 2016 at 6:34 pmAwesome!
Jessica G. says
August 16, 2017 at 5:02 pmHi 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!
Richa says
August 16, 2017 at 8:06 pmI am so happy to hear that!! Thank you for the wonderful note! Happy Cooking!
Mary beth says
March 11, 2018 at 6:35 pmJust 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!!
Julie Reichle says
July 25, 2019 at 7:26 pmI’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.
Richa says
July 25, 2019 at 8:01 pmawesome!
Sherril says
January 12, 2020 at 5:57 amThis looks amazing but I try to limit my oil. Is there any way to reduce the amount of oil used here?
Richa says
January 12, 2020 at 11:43 amjust omit it. Use broth for the cauliflower
Caitlin Lowndes says
January 28, 2020 at 10:04 amMade 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!