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Cilantro-Lime Cauliflower Quinoa Bowls Recipe

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4.2 from 13 reviews

Cilantro-Lime Cauliflower Quinoa Bowls are a vibrant and nutritious meal featuring oven-roasted cauliflower and chickpeas seasoned with smoky spices, paired with fluffy tri-color quinoa and a tangy marinated red onion and pepita salad. This dish is perfect for a wholesome lunch or dinner, offering a delightful combination of textures and fresh flavors.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Roasted Cauliflower and Chickpeas

  • 2 tablespoons avocado oil (or any neutral oil)
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon fine sea salt
  • 1 medium cauliflower, cut into bite-sized florets
  • 1 (15-ounce) can chickpeas, rinsed, drained and patted dry

Marinated Red Onion and Pepita Salad

  • 1/4 cup lime juice
  • 2 tablespoons avocado oil
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1 small red onion, thinly sliced
  • 2/3 cup roasted pepitas, plus extra for garnish
  • 2/3 cup chopped cilantro, plus extra for garnish

Quinoa

  • 1 cup uncooked tri-color quinoa, rinsed and drained

To Serve

  • 1 avocado, sliced

Instructions

  1. Prepare and Roast Cauliflower and Chickpeas: Preheat the oven to 425°F (220°C). In a large mixing bowl, whisk together 2 tablespoons of avocado oil, 2 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1 teaspoon fine sea salt. Add the cauliflower florets and rinsed, dried chickpeas. Toss gently until everything is evenly coated. Spread the mixture on a parchment-lined baking sheet in a single layer. Roast for 35-40 minutes until the cauliflower edges are slightly charred and the chickpeas are mostly crispy.
  2. Marinate Red Onions: Rinse out the mixing bowl used previously. Whisk together 1/4 cup lime juice, 2 tablespoons avocado oil, 1 tablespoon apple cider vinegar, 1/2 teaspoon chili powder, 1/2 teaspoon fine sea salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon ground cumin. Add the thinly sliced red onion, 2/3 cup roasted pepitas, and 2/3 cup chopped cilantro. Toss gently to combine and let the onions marinate while other components cook.
  3. Cook Quinoa: Rinse 1 cup tri-color quinoa under cold water using a fine-mesh strainer. Place the quinoa in a saucepan with 1 1/2 cups water. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for 10 minutes. Remove the pot from heat and keep covered for an additional 5 minutes to allow quinoa to steam. Fluff with a fork before serving.
  4. Assemble the Bowls: Divide the cooked quinoa evenly among four bowls. Top each with a generous helping of the roasted cauliflower and chickpeas. Add the marinated red onion and pepita salad on top or to the side. Garnish with sliced avocado, additional cilantro, and extra pepitas if desired. Serve immediately and enjoy a fresh, healthy, and flavorful meal.

Notes

  • You can substitute avocado oil with any neutral oil like canola or vegetable oil.
  • Adjust chili powder amounts to suit your spice preference.
  • For extra protein, add grilled chicken or tofu.
  • Make quinoa ahead of time and refrigerate to save preparation time.
  • Use fresh lime juice rather than bottled for best flavor.
  • Roasting times may vary based on oven; watch for slight charring and crispiness as indicators.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/cilantro-lime-cauliflower-quinoa-bowls-recipe/