Roasted Cauliflower Quinoa Beet Bowl

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Venelina Dove M.D.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3 Bowls
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Ingredients

For the roasted veggies

  • 3 cups (300 g) cauliflower florets
  • 1 (300 g) beet medium, cubed
  • 1 (370 g) sweet potato cubed
  • 1 tsp (1 tsp) paprika
  • 1 tsp (1 tsp) cumin
  • 1 tsp (1 tsp) garlic powder
  • 1 tsp (1 tsp) Himalayan salt

For the Quinoa

  • ½ cup (60 g) quinoa dry
  • 1 cup (240 ml) water

For the Dressing

For the Quinoa Bowls

  • 2 cups (80 g) baby greens
  • fresh veggies by choice cherry tomatoes ,onion, cucumber
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Instructions

  • Preheat the oven to 400°F (200°C) and line a baking pan with parchment paper.
  • Place the chopped veggies on the prepared baking pan and season with the spices. Stir by hand until all the veggies are evenly coated.
  • Put them in the oven and roast for about 25 mins until softened.
  • Meanwhile, put the quinoa in a saucepan with 1 cup (240 ml) of water and bring to a boil. Once it starts boiling, cover with a lid, reduce the heat and let simmer for 12 mins. When it is ready, let it cool for a while.
  • While the veggies and quinoa are cooking, prepare the dressing by putting all the ingredients in a blender. Blend for several minutes until smooth and creamy.
  • Assemble the bowls: Divide and arrange the roasted veggies, cooked quinoa, and greens in two bowls. Drizzle each bowl with the desired amount of creamy dressing. Enjoy!
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Notes

  • See step-by-step photos in the recipe post above.

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