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CauliPOWER Rice Bowls! Vegetarian & Gluten-Free Bowls with Roasted Cauliflower, Sprouted Rice & Quinoa, Mint, Cranberries and almonds with a creamy lemon dressing. | www.delishknowledge.com

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CauliPOWER Rice Bowls! Vegetarian & Gluten-Free Bowls with Roasted Cauliflower, Sprouted Rice & Quinoa, Mint, Cranberries and almonds with a creamy lemon dressing. | www.delishknowledge.com

Vegetarian Cauliflower Rice Bowl

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: salad, lunch, dinner, gluten free, vegetarian, vegan

Description

CauliPOWER Rice Bowls! Vegetarian & Gluten-Free Bowls with Roasted Cauliflower, Sprouted Rice & Quinoa, Mint and Cranberries with a creamy lemon dressing.


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: salad, lunch, dinner, gluten free, vegetarian, vegan
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: salad, lunch, dinner, gluten free, vegetarian, vegan
Scale

Ingredients

  • 3/4 cup [url:1]Planet Rice Quinoa Powerblend[/url]
  • 1 lemon, juiced, divided
  • 2 teaspoon olive oil
  • 1 teaspoon [url:2]ras el hanout[/url] seasoning
  • 1 head cauliflower, chopped into florets
  • 2 cups arugula leaves
  • 3 tablespoons mayo (regular or vegan)
  • 1/2 cup mint, roughly chopped
  • 1/4 cup feta cheese (omit for dairy-free version)
  • 1/4 cup dried cranberries
  • 1/4 cup toasted marcona almonds

Instructions

  1. Preheat the oven to 450 degrees F.
  2. Place Quinoa powerblend and 1.5 cups of water in medium saucepan and bring to a boil. Reduce heat to low, cover and cook for 25-30 minutes. Let stand 5 minutes and fluff with a fork.
  3. Once rice is cooked, remove from heat and stir in 1/2 of the lemon juice and a pinch of salt and pepper.
  4. Chop the cauliflower into small florets. Toss with olive oil, ras el hanout seasoning and pinch of salt and pepper. Place on a baking sheet in a single layer and cook for 15-20 minutes until browned and slightly crispy. Remove from oven and set aside.
  5. Whisk together the mayo, remaining 1/2 of the lemon juice, 1 tbsp. water and pinch of salt/pepper.
  6. Assemble the bowls! Divide the quinoa powerblend, cauliflower and arugula among 4 bowls. Top with mint, cranberries, almonds and feta, if using. Drizzle with lemon dressing.

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