Vegetarian Cauliflower Rice Bowl
- 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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: salad, lunch, dinner, gluten free, vegetarian, vegan
- 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
- Preheat the oven to 450 degrees F.
- 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.
- Once rice is cooked, remove from heat and stir in 1/2 of the lemon juice and a pinch of salt and pepper.
- 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.
- Whisk together the mayo, remaining 1/2 of the lemon juice, 1 tbsp. water and pinch of salt/pepper.
- 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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