But then I made these bowls on Friday. And the rest, my friends, is history.
Back in September, I made these extraordinary
Spicy Buffalo Cauliflower Sandwiches . Ohhh it was LEGENDARY! Of all, they’re. extremely spicy– without being fire-in-your-mouth spicy– which is the very best kind of spicy (in my mind). They’re.seriously delicious. Believe of it as a mix in between buffalo wings and coconut curry. That sounds extremely odd, however trust me, they’re extraordinary.Ever considering that I made those sandwiches, we’ve been definitely consumed with them here at my house. To the point where Nate has deemed them his.
After a couple of weeks of throwing some concepts around, I finally settled on these scrumptious, healthy quinoa power bowls. Because the cauliflower is SO tasty, why not mix it up with some extremely nutritious ingredients? I have actually told you prior to I’m not a substantial kale fan, however I saut\u00e9ed some up and it really went perfectly with this dish. I also included some cooked chickpeas for protein, diced avocado as that velvety, cooling representative, and some chopped parsley on the top simply for a bit of freshness. It’s that perfect mix of textures and tastes, all in one stunning protein-packed bowl!
Oh, and PS, the very first time I trialled these, I made it with a poached egg on leading instead of chickpeas and it was likewise insanely great.
Another thing …
This Spicy Cauliflower Power Bowl is definitely.
ideal for your Sunday football spreads and is a terrific way to please both vegetarians and omnivores alike. Lots of people make cauliflower wings for game day, however I believe spicy cauliflower in bowl type is simply an entire other level of goodness. You might even do a make your own spicy cauliflower bowl with all the fixins’ and garnishes. Ohhhh a lot of options !!Let me know if you try these bowls and whatcha believe!
Spicy Cauliflower Power Bowl.
1 tablespoon extra virgin olive oil.
salt and pepper.
1/3 cup Frank’s Red Hot Sauce.
3 tablespoons sriracha.
1 tablespoon butter (vegan or regular).
3 tablespoons coconut milk (I utilized light).
1 cup quinoa, dry.
2 cups water.
1 medium yellow onion, diced.
1 tablespoon olive oil.
1 cup kale, steamed or sautued.
1 1/2 cup chickpeas, cooked or canned.
1 avocado, diced.
sliced parsley to garnish.
Pre-heat the oven to 400 degrees F. Chop one head of cauliflower into florets and drizzle with one tbsp of olive oil, salt, and pepper. Spread evenly over a baking sheet and roast for 30 minutes, tossing one or two times throughout.
for the cauliflower
Boil 2 cups of water with 1 cup of dry quinoa, then turn down to a simmer and cover. Prepare for 15-20 minutes, or till all the water is gone and the quinoa is fluffy.
for the quinoa
In a large frying pan, drizzle 1 tbsp of olive oil and add in diced yellow onion. Add in roasted cauliflower and top with the spicy sauce. Mix to coat all the cauliflower and onion in the sauce.
for the sauce
Time to assemble your bowls! Start with a huge scoop of quinoa, then a handful of chickpeas and kale. Include in a large assisting of spicy cauliflower and some diced avocado. Leading the whole bowl off with some fresh chopped parsley and dig in!
for the bowls
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