Roasted Cauliflower Quinoa Beet Bowl
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Print Recipe 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
- ⅔ cup (100 g) raw cashews
- ⅔ cup (160 ml) water
- 1 clove garlic
- ½ lemon juiced
- 1½ tbsp (1½ tbsp) nutritional yeast
- ¼ tsp Himalayan salt
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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