Description
These Chili-Lime Roasted Cauliflower Quinoa Bowls are a delicious and nutritious meal that combines flavorful roasted cauliflower with protein-rich quinoa and black beans, topped with creamy avocado and fresh cilantro. A zesty lime dressing ties all the flavors together, making it a satisfying vegan and gluten-free dish.
Ingredients
Scale
Cauliflower:
- 1 medium head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- Juice and zest of 1 lime
Quinoa:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
Additional Ingredients:
- 1 cup canned black beans, rinsed and drained
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- Extra lime wedges for serving
- Sliced jalapeños
- Tahini or chipotle sauce
- Diced tomatoes
- Shredded red cabbage
Optional Toppings:
Instructions
- Preheat oven: to 425°F (220°C).
- Prepare cauliflower: Toss cauliflower with olive oil, chili powder, cumin, paprika, garlic powder, salt, and lime zest. Roast for 25–30 minutes.
- Cook quinoa: Bring quinoa and water/broth to a boil, then simmer for 15 minutes. Fluff with a fork, stir in lime juice.
- Assemble bowls: Divide quinoa among 4 bowls. Top with roasted cauliflower, black beans, avocado, and cilantro. Add optional toppings and serve with lime wedges.
Notes
- To meal prep, store components separately and assemble before serving.
- For extra protein, consider adding a fried egg or grilled tofu.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
