Vegetarian Cauliflower Rice Bowl
CauliPOWER Rice Bowls! Vegetarian & Gluten-Free Bowls with Roasted Cauliflower, Sprouted Rice & Quinoa, Mint and Cranberries with a creamy lemon dressing.
Ingredients
- 3/4 cup Rice
- 1 lemon, juiced, divided
- 2 teaspoon olive oil
- 1 teaspoon Ras el hanout 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
- ¼ cup dried cranberries
- ¼ 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.
Nutrition
Serving: 1servingCalories: 349kcalCarbohydrates: 45gProtein: 8gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 13mgSodium: 212mgPotassium: 508mgFiber: 5gSugar: 9gVitamin A: 529IUVitamin C: 66mgCalcium: 135mgIron: 2mg