Cauliflower Power Bowl
Nutrition Facts
6 servings Serving Per Container
Serving size 1 bowl
| Amount Per Serving | ||
|---|---|---|
|
Calories |
720 |
|
| % Daily Value* | ||
| Total Fat 30g | 39% | |
| Saturated Fat 3.5g | 18% | |
| Cholesterol 0mg | 0% | |
| Sodium 920mg | 40% | |
| Total Carbohydrate 84g | 30% | |
| Dietary Fiber 21g | 73% | |
| Sugars 9g | ||
| Includes Added Sugars 0g | 9% | |
| Protein 23g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 196mg | 15% | |
| Iron 7mg | 40% | |
| Potassium 2080mg | 45% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 2 each Cauliflowers (purple, yellow, or white), cut into bite-sized pieces
- 2 tbsp Olive Oil
- 1/4 cup Whole Grain Mustard
- 1/2 tsp Onion Powder & Garlic Powder
- 1/2 tsp Salt & Pepper
- 2 tbsp Dill, Fresh, chopped
- 2 cups Quinoa (Red & White), dry
- 4 cups Vegetable Broth, unsalted
- 8 oz Red Beets, small, 4-6 each, cooked, cut into wedges
- 2 each Radishes, sliced thin
- 1 pint Cherry Tomatoes, yellow, halved
- 3 each Avocadoes
- 15.5 oz Chickpeas, drained, rinsed
- 1/4 cup Pumpkin Seeds
- 2 tbsp Everything Bagel Seasoning
- Garnish: Microgreens
Method of Preparation
Step 1
Preheat the oven to 375°F. Spray a sheet pan with pan spray.
Step 2
In a large bowl, toss together the cauliflower, olive oil, mustard, onion & garlic powder, salt & pepper.
Step 3
Spread out evenly on the sheet pan and roast for 30-35 minutes. Toss halfway through cooking.
When done, toss in fresh dill.
Step 4
Cook quinoa according to package with the vegetable stock. Cool completely when done.
Step 5
Build the bowls:
- 1 cup cooked quinoa
- 1/2 avocado, center of the quinoa
- Arrange the roasted cauliflower, beets, radishes, tomatoes, and chickpeas around the bowl
- Garnish with: pumpkin seeds, everything bagel seasoning, and micro greens
