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Quinoa Cauliflower Bowl with Almond Sriracha Sauce

Course Bowl, Dinner, Entree
Cuisine Vegan, Vegetarian
Servings 2
Author Richa of Vegan Richa

Ingredients

Quinoa:

  • 1/2 cup quinoa
  • 1 cup water
  • 1/4 tsp salt
  • 1/2 tsp sesame oil
  • 1/2 tsp sriracha

Roasted Cauliflower:

  • 1/2 head of large cauliflower or 1 small cauliflower chopped into small florets
  • 1 tsp sesame oil
  • 1 tsp oil
  • 1 tsp + Sriracha to taste
  • 1/4 tsp ginger powder

Collard Greens:

  • 4-5 leaves large of collard greens tough ribs removed and chopped chiffonade
  • 1/2 teaspoon oil
  • a generous pinch of salt and garlic powder
  • 2 Tablespoons water

Almond Sriracha Sauce:

  • 3 Tablespoons Almond butter or use any other nut butter like Peanut butter
  • 2 tsp ginger minced
  • 1/4 tsp garlic powder
  • 1-2 tsp Sriracha to taste
  • 1 tsp apple cider vinegar
  • 2 tsp maple syrup
  • 2 tsp extra virgin olive oil
  • 1/2 tsp sesame oil
  • 3 Tablespoons coconut milk I used So delicious Lite culinary coconut milk
  • a generous pinch of salt

Instructions

Quinoa:

  • Wash the quinoa then cook with the rest of the ingredients. Bring to a boil on medium heat then cook at low-medium heat partially covered 10-15 minutes. Fluff and keep ready. Or use 1 cup cooked quinoa or other grain or lentils.

Roasted Cauliflower:

  • In a bowl, mix all the dressing ingredients. Toss the Cauliflower in it. sprinkle a bit of salt and bake at preheated 425 degrees F for 20-25 minutes.

Collard Greens:

  • While the cauliflower roasts, heat oil in the pan on medium heat. Add the collard greens, salt and garlic and cook for a minute. Add the water, mix, cover and cook on low-medium heat until lightly wilted.

Almond Sriracha Sauce:

  • Add all the ingredients to a blender. Blend well and use. Taste and adjust salt and spice.

Assembly

  • Arrange everything in a bowl and serve with a generous drizzle of the dressing, cilantro leaves and sesame seeds.

Notes

Allergen Information: Free of dairy, egg, corn, soy, gluten, yeast