Buddha Bowl with Turmeric Roasted Cauliflower

Buddha Bowl with Turmeric Roasted Cauliflower

Golden roasted cauliflower, fluffy quinoa, and crisp vegetables layered into a nourishing bowl.

Total 1 hr Makes 4 servings Calories 520/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Sesame

Turmeric and cumin coat cauliflower florets before roasting until caramelized at the edges, then everything is arranged over quinoa with chickpeas, shredded carrots, and greens. A creamy tahini-lemon dressing ties the components together, making this a satisfying lunch or light dinner that holds up well for meal prep.

Ingredients

  • 1 head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can chickpeas, drained, rinsed, and patted dry (15 oz)
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 2 cups baby spinach
  • 1 avocado, sliced
  • 2 tablespoons pumpkin seeds
  • 1/2 cup tahini dressing

Method

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

  2. Toss the cauliflower florets with olive oil, turmeric, cumin, salt, and pepper on the baking sheet until evenly coated.

  3. Roast the cauliflower, stirring once halfway through, until tender and golden at the edges.

  4. While the cauliflower roasts, combine quinoa and vegetable broth in a 6-quart saucepan and bring to a boil over high heat.

  5. Reduce heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed.

  6. Remove the quinoa from heat and let it sit covered, then fluff with a fork.

  7. Divide the quinoa among four bowls as a base.

  8. Arrange the roasted cauliflower, chickpeas, shredded carrots, shredded cabbage, spinach, and avocado slices in sections over the quinoa in each bowl.

  9. Sprinkle pumpkin seeds over each bowl and drizzle with tahini dressing just before serving.

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    Buddha Bowl with Turmeric Roasted Cauliflower

    Turmeric and cumin coat cauliflower florets before roasting until caramelized at the edges, then everything is arranged over quinoa with chickpeas, shredded carrots, and greens. A creamy tahini-lemon dressing ties the components together, making this a satisfying lunch or light dinner that holds up well for meal prep.

    1 hr 4 servings 520 cal

    Ingredients

    • 1 head cauliflower, cut into florets
    • 2 tablespoons olive oil
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 cup quinoa, rinsed
    • 2 cups vegetable broth
    • 1 can chickpeas, drained, rinsed, and patted dry (15 oz)
    • 1 cup shredded carrots
    • 1 cup shredded red cabbage
    • 2 cups baby spinach
    • 1 avocado, sliced
    • 2 tablespoons pumpkin seeds
    • 1/2 cup tahini dressing

    Method

    1. 1

      Preheat the oven to 425°F and line a baking sheet with parchment paper.

    2. 2

      Toss the cauliflower florets with olive oil, turmeric, cumin, salt, and pepper on the baking sheet until evenly coated.

    3. 3

      Roast the cauliflower, stirring once halfway through, until tender and golden at the edges.

    4. 4

      While the cauliflower roasts, combine quinoa and vegetable broth in a 6-quart saucepan and bring to a boil over high heat.

    5. 5

      Reduce heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed.

    6. 6

      Remove the quinoa from heat and let it sit covered, then fluff with a fork.

    7. 7

      Divide the quinoa among four bowls as a base.

    8. 8

      Arrange the roasted cauliflower, chickpeas, shredded carrots, shredded cabbage, spinach, and avocado slices in sections over the quinoa in each bowl.

    9. 9

      Sprinkle pumpkin seeds over each bowl and drizzle with tahini dressing just before serving.