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Ok, so its January. and everyone seems to be talking about cleanses, eating healthy and what not. And I am like, let me just stop some of that sugar craving that I picked up over the holidays and I am good to go. I think it is a bit easier for me and most Indians in general because we are more addicted to salt and spice! Savory food hell yes.
Any which way, I digress. So quite a few times when someone asks me or hubbs about what they eat, they auto-complete their sentence to Salads. Which is quite odd, because both me and hubbs eat hearty salad mealsprobably once in a month. That is quite infrequent, no? Raw leafy greens is something I rarely enjoy in huge quantities. They just do not agree with my tummy. So this is what I do with them and the way I love them. This delicious bowl of roasted cauliflower(croutons!), grains or lentils(protein!) and lightly cooked greens is my idea of a salad.:) Oh yes, did I forget to mention Sriracha (Spice!) and almond butter sauce.
When Jackie at Vegan Yack Attack asked me for a guest post for January and the theme was healthy and light, I thought I would do something on the lines of a salad. It is Janurary after all and I havent really posted salads or bowls in a while!
More salads and bowls on the blog
This Mung Bean Sprout, Seared Carrots, Kale with chili Lime Dressing bowl, maple glazed tempeh salad, Asian bitter and sweet salad and Acorn, beet, satsuma salad.
The sauce has almond butter, coconut milk, sriracha, ginger and sesame. Why almond butter you say, well I never have peanut butter around the house. No one likes it, including chewie! 🙂 Serve it with the lightly spiced quinoa or lentils or other grains. and some sauteed garlicky collard greens. Cauliflower is roasted with sriracha, the Quinoa is cooked up with Sriracha too and some Sesame oil. easy to put together any weekday! Just Quinoa, Cauliflower and greens. no chopping 15 veggies 🙂
Steps:
Toss the cauliflower in the Sriracha sesame oil and bake until golden.
Saute the collard greens until tender.
Add warm quinoa, cauliflower, collards to a bowl with a generous drizzle of the dressing and serve!
Quinoa Cauliflower Collard Bowl with Almond Sriracha sauce
Allergen Information: Free of dairy, egg, corn, soy, gluten, yeast
Quinoa Cauliflower Bowl with Almond Sriracha Sauce
Ingredients
Quinoa
- 1/2 cup quinoa
- 1 cup water
- 1/4 tsp salt
- 1/2 tsp sesame oil
- 1/2 tsp sriracha
Roasted Cauliflower
- 1/2 head of large cauliflower or 1 small cauliflower, chopped into small florets
- 1 tsp sesame oil
- 1 tsp oil
- 1 tsp or more Sriracha to taste
- 1/4 tsp ginger powder
Collard Greens
- 4-5 large leaves of collard greens, tough ribs removed and chopped chiffonade
- 1/2 teaspoon oil
- a generous pinch of salt and garlic powder
- 2 Tablespoons water
Almond Sriracha Sauce
- 3 Tablespoons Almond butter, or use any other nut butter like Peanut butter
- 2 tsp ginger minced
- 1/4 tsp garlic powder
- 1-2 tsp Sriracha to taste
- 1 tsp apple cider vinegar
- 2 tsp maple syrup
- 2 tsp extra virgin olive oil
- 1/2 tsp sesame oil
- 3 Tablespoons coconut milk, (I use So delicious Lite culinary coconut milk_
- a generous pinch of salt
Instructions
Quinoa
- Wash the quinoa then cook with the rest of the ingredients. Bring to a boil on medium heat then cook at low-medium heat partially covered 10-15 minutes. Fluff and keep ready. Or use 1 cup cooked quinoa or other grain or lentils.
Roasted Cauliflower
- In a bowl, mix all the dressing ingredients. Toss the Cauliflower in it. sprinkle a bit of salt and bake at preheated 425 degrees F / 220ºc for 20-25 minutes.
Collard Greens
- While the cauliflower roasts, heat oil in the pan on medium heat. Add the collard greens, salt and garlic and cook for a minute. Add the water, mix, cover and cook on low-medium heat until lightly wilted.
Almond Sriracha Sauce
- Add all the ingredients to a blender. Blend well and use. Taste and adjust salt and spice.
- Arrange everything in a bowl and serve with a generous drizzle of the dressing, cilantro leaves and sesame seeds.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks amazing but I try to limit my oil. Is there any way to reduce the amount of oil used here?
just omit it. Use broth for the cauliflower
I’ve made this bowl twice, and both time to rave reviews! I love the sauce. It is the perfect addition of flavor and spice to enliven the quinoa, cauliflower and greens.
Both times I ended up subbing kale as I didn’t have collard greens on hand. The first time I cooked the kale similar to the instructions for the collard greens. The second time I roasted it. I think I prefer the first way (wilting the greens) as it made the kale nice and soft.
awesome!
Just made this for the first time, I did not have Siracha sauce, but found some Peri-peri sauce in the refrigerator and used that instead. Subbed Kale for the collard greens and added lemon juice to soften it. Turned out great!!
Hi Richa! I just wanted to let you know that this has been one of my go-to recipes for a few years now. This was one of the first recipes I tried when my husband and I decided to go vegan. We had no idea vegan food could be this tasty! This is one of his all time favorites and when I suggest it, you should see the way his eyes light up. I figured after all this time I should finally leave you a comment and let you know how much we love it and how much we appreciate what you do! We love all of your recipes!
I am so happy to hear that!! Thank you for the wonderful note! Happy Cooking!
I just made this today. The sauce is to die for I want to put it on everything.
Awesome!
Holy quinoa bowl – this was amazing!! That sauce…wowza! We added green beans and sliced carrots to the bowl and one crushed garlic to the sauce. We went crazy and even added a little dill over the top. It was gorgeous! Thanks for another knocked it out of the park recipe!!!
You knocked it out for sure!
Your recipes have such brilliance that they are very forgiving of individual additions. The whole genius is not affected. Should have said that I have no idea if our sensibilities will work for anyone else. We can’t wait to try the Moroccan Chickpea Cauliflower Bowl with Herb Sauce with our newfound brown chickpeas (Kala Chana)! Woopwoop!
yay!