Rainbow Cauliflower Quinoa Bowl

Prep Time: 20 minutes
Total Time: 55 minutes
yield: 4 people

Ingredients

for the bowl:
1 head purple cauliflower
1 head orange cauliflower (turns yellowish when cooked)
5 mini peppers (red, orange and yellow)
2 cups brussels sprouts
Olive oil, to coat
1 cup Anthony’s Goods Organic White Quinoa
2 cups water
Salt and pepper to taste
Anthony’s Goods Organic Whole Cashews (toasted)
for the peanut dressing:
½ cup Anthony’s Goods Organic Peanut Flour
4 tbsp water
4 tbsp toasted sesame oil
4 tbsp rice wine vinegar
2 tsp fresh ginger (grated/paste)
4 tsp sriracha
4 tbsp crushed peanuts

Instructions

Preheat the oven to 400F. Cut the cauliflower and mini peppers. Coat the slices and brussels sprouts evenly with olive oil and season with salt and pepper. Transfer the seasoned vegetables onto two baking sheets lined with parchment paper. Roast for 20-25 minutes, until fork tender. While the vegetables are roasting, cook the quinoa in a stove-top pot with water and a pinch of salt. Cook until the water is completely absorbed (about 15-20 mins). Season with more salt, to taste. In a pan or in a toaster oven, toast the cashews until lightly browned. Then, prepare the peanut dressing by whisking all the ingredients together in a medium bowl. When all the elements are ready, it’s time to assemble! Fill a bowl with greens and top with quinoa, roasted vegetables, toasted cashews and dressing.

cauliflower bowl

This cauliflower quinoa bowl has all the colors. Jewel-toned purple and orange cauliflower come together with colorful mini peppers and brussels sprouts in this nourishing veggie bowl.

cauliflower quinoa bowl

Toasted cashews add a little crunch, and a creamy, Thai-inspired peanut dressing ties all the flavors together.

cauliflower quinoa bowl

Side note: If you can’t get your hands on exotically-hued caulis, feel free to use good old white cauliflower. Everything will still taste great.

Rainbow Cauliflower Quinoa Bowl

Ingredients for the bowl:

1 head purple cauliflower
1 head orange cauliflower (turns yellowish when cooked)
5 mini peppers (red, orange and yellow)
2 cups brussels sprouts
Olive oil, to coat
1 cup Anthony’s Goods Organic White Quinoa
2 cups water
Salt and pepper to taste
Anthony’s Goods Organic Whole Cashews (toasted)

Ingredients for the peanut dressing:

½ cup Anthony’s Goods Organic Peanut Flour
4 tbsp water
4 tbsp toasted sesame oil
4 tbsp rice wine vinegar
2 tsp fresh ginger (grated/paste)
4 tsp sriracha
4 tbsp crushed peanuts

Directions:

Preheat the oven to 400F.
Cut the cauliflower and mini peppers. Coat the slices and brussels sprouts evenly with olive oil and season with salt and pepper.
Transfer the seasoned vegetables onto two baking sheets lined with parchment paper.
Roast for 20-25 minutes, until fork tender.
While the vegetables are roasting, cook the quinoa in a stove-top pot with water and a pinch of salt. Cook until the water is completely absorbed (about 15-20 mins). Season with more salt, to taste.
In a pan or in a toaster oven, toast the cashews until lightly browned.
Then, prepare the peanut dressing by whisking all the ingredients together in a medium bowl.
When all the elements are ready, it’s time to assemble! Fill a bowl with greens and top with quinoa, roasted vegetables, toasted cashews and dressing.