gimmesomeoven4.7
Cilantro-Lime Cauliflower Quinoa Bowls
These chili-lime roasted cauliflower, chickpea and quinoa bowls are topped with the yummiest quick-pickled red onions and creamy avocado.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●mixing bowl
- ●whisk
- ●oven
- ●pot
- ●saucepan
- ●strainer
📝 Preparation Steps
1
Roast the cauliflower and chickpeas. Heat oven to 425°F. In a large mixing bowl, whisk together the oil, chili powder, garlic powder, cumin, paprika and salt until combined. Add the cauliflower and chickpeas and gently toss until evenly coated. Pour the mixture out evenly onto a parchment-covered baking sheet. Bake for ⏱️ 35-40 minutes or until the cauliflower is slightly charred around the edges and the chickpeas are mostly crispy.
medium cauliflower (cut into bite-sized florets)1chickpeas (rinsed, drained and patted dry)1 (15-ounce) canchili powder2 teaspoonsteaspoon each: chili powder (fine sea salt, garlic powder, ground cumin)1/2
2
Marinate the red onions. Briefly rinse out the same mixing bowl. Add the lime juice, oil, vinegar, chili powder, salt, garlic powder and cumin and whisk to combine. Add the red onion, pepitas, cilantro and toss to combine.
chili powder2 teaspoonsteaspoon each: chili powder (fine sea salt, garlic powder, ground cumin)1/2
3
Cook the quinoa. Rinse the quinoa in a fine-mesh strainer. Add the drained quinoa to a saucepan and mix with 1 ½ cups water. Cook over high heat until the water comes to a boil. Lower the heat to medium-low, cover and simmer for ⏱️ 10 minutes. Remove the pot from the heat and let it rest (still covered with the lid) for ⏱️ 5 minutes. Remove the lid and fluff the quinoa with a fork.
4
Combine. Assemble the bowls with layers of quinoa, cauliflower and chickpeas, and the marinated onion mixture. Serve with avocado slices, plus extra pepitas or cilantro if desired, and enjoy!
medium cauliflower (cut into bite-sized florets)1chickpeas (rinsed, drained and patted dry)1 (15-ounce) canavocado oil (or any neutral oil)2 tablespoonsavocado oil2 tablespoonsavocado (sliced)1
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