Veggie Quinoa Bowl (Print Version)
# Ingredients:
→ Quinoa base
01 -
1 cup uncooked quinoa
02 -
2 cups broth or water
03 -
tiny bit of salt
→ Main bowl
04 -
2 1/2 Tablespoons olive oil, split up
05 -
1 teaspoon turmeric powder
06 -
1 teaspoon cumin powder
07 -
1 teaspoon smoky paprika
08 -
1/2 teaspoon sea salt plus extra for seasoning
09 -
1/2 teaspoon ground pepper
10 -
1 whole cauliflower cut into chunks (roughly 6 cups)
11 -
2 regular sweet potatoes diced into 1-inch squares
12 -
1 15 oz. can chickpeas (washed and drained)
13 -
3 cups torn kale leaves
→ Nutty hot sauce
14 -
1/2 cup smooth cashew butter
15 -
1 Tablespoon rice vinegar
16 -
1 big garlic clove
17 -
1 chunk of ginger (one inch), grated or chopped tiny
18 -
3 Tablespoons water with extra as needed
19 -
juice squeezed from 1 small lime
20 -
1 teaspoon maple syrup
21 -
2 teaspoons spicy chili paste or add more if you want
22 -
1/4 teaspoon sea salt
→ Extra garnishes
23 -
avocado cut into slices
24 -
seeds from sesame
25 -
seeds from pumpkin
26 -
crispy coconut chips
# Instructions:
01 -
Turn your oven on to 425ºF.
02 -
Wash quinoa thoroughly and dump it in a pot. Pour in the broth or water with a tiny bit of salt, then turn heat to medium-high until it boils. Turn down the heat so it bubbles gently without the lid for 15 minutes. You might need to lower the heat more toward the end. Take the pot off the stove, put the lid on, and let it sit for 5-10 minutes. When you're ready to eat, stir it with a fork to fluff it up.
03 -
Stir together 2 tablespoons olive oil, turmeric, cumin, smoky paprika, salt and pepper in a big bowl. Toss in the cauliflower chunks and sweet potatoes until they're all coated. Spread them out flat on a big baking sheet. Quick tip: If you don't want yellow fingernails from the turmeric, grab a spatula or some plastic gloves for mixing.
04 -
Bake the veggies in the oven, stirring once halfway, until they're brown and soft, about 25 minutes. When they come out, toss the chickpeas right onto the hot pan. Mix gently and add a bit more salt and pepper if it needs it.
05 -
While veggies are cooking, pour the last 1/2 tablespoon olive oil over the kale with a small pinch of salt. Squeeze and rub it hard until it gets darker and much softer, for about 2-3 minutes.
06 -
For the nutty hot sauce, throw the cashew butter, rice vinegar, garlic, ginger, water, lime juice, maple syrup, chili paste or sriracha, and salt into a blender. Slowly add more water if needed until the sauce is smooth and runny enough. Taste it and add more spice or salt if you want.
07 -
To serve, put cooked quinoa in your bowls first, then top with kale and the cauliflower/sweet potato/chickpea mix. Add any extra toppings you like. Pour plenty of the spicy cashew sauce all over it.
# Notes:
01 -
You can cook the quinoa up to 3 days early and keep it in the fridge
02 -
The nutty hot sauce stays good for up to 4 days when stored ahead
03 -
You can cut up the cauliflower and keep it in a sealed container up to 2 days before cooking
04 -
Sweet potatoes can be cut and kept in water up to 8 hours before you need them