I stocked up on produce two weeks ago unsure if I would be able to go to the grocery story or what would be in stock. I selected hearty vegetables that keep well like cauliflower and sweet potato, as well as vegetables that I would need to use sooner like kale and mushrooms. Of course I had plenty of quinoa because that’s one of my pantry staples, and I decided to make a vegan meal that’s a quick and healthy option for dinner or lunch as you work from home. Cauliflower quinoa power bowls are so easy, and I topped the whole thing with a balsamic glaze for maximum deliciousness.
If you’re lucky enough to have a ripe avocado, that’s also excellent on top of these cauliflower quinoa power bowls. If you have any leftovers and want to enjoy them a different way, I love spreading some flatbread with hummus and piling it high with this roasted vegetable blend. Of course, you can use whatever vegetables you have on hand. Carrots, cubed butternut squash, broccoli, and zucchini are all great options. I recommend cooking the carrots, squash, and broccoli for the same cook time as the cauliflower/sweet potato blend adn the zucchini for the same cook time as the spinach and mushroom blend.
I buy my balsamic glaze from Costco and absolutely love it drizzled over avocado toast and plan to use it all summer long in caprese salad. If you’re a Costco shopper, I highly recommend picking it up on your next trip because I have found so many uses for it. Of course, there are other brands out there too, but I find this to be affordable and delicious. The brand I use is Nonna Pia’s! Unfortunately I can’t find it online right now, but it’s usually in the store next to the olive oil.
Check back here on Friday for another delicious recipe! And be sure you’re following on Instagram to see what I’m up to with our three kids during quarantine. Stay safe and healthy!
- 1 head cauliflower, cut into florets
- 1 medium sweet potato, peeled and cubed
- 1 bunch kale, stems removed, chopped
- 8 oz. mushrooms, quartered
- 1 cup cooked quinoa
- 4 tbsp. olive oil
- 1 tsp. salt
- 1½ tsp. garlic powder
- 1½ tsp. onion powder
- 1 tsp. smoked paprika
- ½ tsp. ground black pepper
- Balsamic glaze, for topping
- Avocado, optional, for topping
- Preheat oven to 375 degrees. Take two rimmed baking sheets and spread one with the cauliflower and sweet potato and the other with the mushrooms and kale.
- Drizzle each pan with about 2 tbsp. of the olive oil and toss to combine. For the kale, ensure the olive oil is massaged into each leaf to prevent burning.
- In a small bowl, combine salt, garlic powder, onion powder, smoked paprika, and pepper. Sprinkle evenly over the vegetables and toss to combine.
- Place the baking sheet with the cauliflower and sweet potatoes in the oven and roast for 25 minutes. At the 25 minute mark, add the second pan with the mushrooms and kale in the oven as well and cook for an additional 10-15 minutes until all vegetables are tender.
- Transfer roasted vegetables to a large bowl and toss with the quinoa.
- Serve drizzled with balsamic glaze and sliced avocado, if using.
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