This recipe for roasted cauliflower quinoa beet bowl is a delightful combination of flavor and nutrition.
It’s generously drizzled with an irresistible creamy garlic dressing, making it the perfect wholesome and nourishing meal. This easy-to-make, filling, and delicious vegan bowl is a true winner.
This versatile and delectable vegan quinoa bowl is brimming with healthful, nutrient-rich plant-based ingredients. It is gluten-free, oil-free, and easy to customize to your preferences. The outcome is a fulfilling bowl abundant in vitamins, minerals, antioxidants, and fiber, that is going to keep you full for hours.
Post Contents
Recipe Highlights
- Dietary – vegan, whole food, oil-free, gluten-free, soy-free
- Quick & easy to make
- Ready in 30 mins
- High in protein & fiber
- Sweet and savory fusion
- Easy to customize
- Plenty of flavors and textures
- Nourishing and satisfying
- Meal prep-friendly
- Can be made in advance
Ingredient Notes
Assembling this quinoa vegan bowl is super simple and easy. Bringing together healthy nutritious ingredients from different food groups to create a delectable and wholesome meal.
Here’s everything you’ll need:
- quinoa – you can use any variety of quinoa – white, red, or tri-color. I used white. It is gluten-free, full of nutrition and fiber.
- veggies – I used a combination of cauliflower, beet, and sweet potato
- spices – you’ll need paprika, cumin, garlic powder, and salt for the roasted veggies. You can also use other spices like thyme, cayenne, rosemary, onion powder, etc.
- baby greens – you can use baby spinach, arugula, lettuces, kale, or watercress
- dressing – you’ll need cashews, garlic, lemon, and nutritional yeast. Feel free to swap out with another favorite dressing of your choice- like this nut-free creamy vegan garlic sauce or this easy sunflower seeds sauce.
For the full ingredients list, measurements, and instructions, please find the recipe card below.
How to Make rOASTED Cauliflower Quinoa Beet Bowl
Step 1: Roast the veggies – Place the chopped veggies on the prepared baking pan and season with the spices. Stir by hand until all the veggies are evenly coated. Put them in the oven and roast for about 25 minutes until softened.
Step 2: Cook the quinoa – Meanwhile, put the quinoa in a saucepan with one cup (240 ml) of water and bring to a boil. Once it starts boiling, cover with a lid, reduce the heat, and let simmer for 12 mins. When it is ready, let it cool for a while.
Step 3: Make the dressing – While the veggies and quinoa are cooking, prepare the dressing by putting all the ingredients in a blender. Blend for several minutes until smooth and creamy.
Step 4: Assemble the bowl – Divide and arrange the roasted cauliflower, beet, and sweet potato, cooked quinoa, and greens in two bowls. Drizzle each bowl with the desired amount of creamy dressing.
Now you’re all set and ready to enjoy your yummy nutritious bowls!
Top Tips
- Easy to customize – The beauty of these quinoa bowls lies in their incredible flexibility! You can roast your favorite vegetables, like squash, potatoes, broccoli, or carrots. Add a variety of fresh veggies to your bowl like cherry tomatoes, cucumber, onion, bell pepper.
- Change the dressing – Feel free to substitute the creamy cashew dressing with one of your choice. You can try one of these nut-free creamy vegan garlic dressing or this easy sunflower seeds sauce. Check out this oil-free vegan salad dressing as well.
- Quinoa alternatives – If you don’t like quinoa you can replace it with other grains like brown rice, buckwheat, couscous, bulgur, or farro. Just remember that each grain may need adjustments in cooking time and liquid ratios. You can also use cooked beans, chickpeas, edamame, or tofu instead.
How to Store
Fridge: Once assembled, these quinoa bowls will keep for 2-3 days in the fridge with the dressing stored separately.
Meal prep: The cauliflower, beet, sweet potato, and quinoa can be made 1-2 days in advance and stored in the fridge in airtight containers.
The dressing can be made 1-2 days in advance and stored in a sealed container in the fridge.
You can savor leftover bowls either chilled or lightly warmed in the microwave. If reheating, do so before adding the dressing and the fresh veggies.
More Healthy Main Meals
If you try this Roasted Cauliflower Quinoa Beet Bowl, please let me know! Leave a comment and ★★★★★ recipe rating below. I would love to see your remakes and hear what you think.
Roasted Cauliflower Quinoa Beet Bowl
Equipment
Ingredients
For the roasted veggies
- 3 cups (300 g) cauliflower florets
- 1 (300 g) beet, medium, cubed
- 1 (370 g) sweet potato, cubed
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp Himalayan salt
For the Quinoa
- ½ cup (60 g) quinoa, dry
- 1 cup (240 ml) water
For the Dressing
- ⅔ cup (100 g) raw cashews
- ⅔ cup (160 ml) water
- 1 clove garlic
- ½ lemon, juiced
- 1½ tbsp nutritional yeast
- ¼ tsp Himalayan salt
For the Quinoa Bowls
- 2 cups (80 g) baby greens
- fresh veggies by choice, cherry tomatoes ,onion, cucumber
Instructions
- Preheat the oven to 400°F (200°C) and line a baking pan with parchment paper.
- Place the chopped veggies on the prepared baking pan and season with the spices. Stir by hand until all the veggies are evenly coated.
- Put them in the oven and roast for about 25 mins until softened.
- Meanwhile, put the quinoa in a saucepan with 1 cup (240 ml) of water and bring to a boil. Once it starts boiling, cover with a lid, reduce the heat and let simmer for 12 mins. When it is ready, let it cool for a while.
- While the veggies and quinoa are cooking, prepare the dressing by putting all the ingredients in a blender. Blend for several minutes until smooth and creamy.
- Assemble the bowls: Divide and arrange the roasted veggies, cooked quinoa, and greens in two bowls. Drizzle each bowl with the desired amount of creamy dressing. Enjoy!
Notes
- See step-by-step photos in the recipe post above.
Nutrition
