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Farmer's Market Bowls with Roasted Cauliflower & Chile Basil Vinaigrette
2 Serving Dinner

Farmer's Market Bowls

with Roasted Cauliflower & Chile Basil Vinaigrette

Tags: Less Prep Gluten-Free High-Protein <600 Calories Soy-Free Chef's Choice Low Sodium High Fiber Bone Health
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
530
FAT
12g
CARBOHYDRATES
78g
PROTEIN
23g


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INGREDIENTS

  1. ¾ cup white quinoa
  2. 1 head of cauliflower, cut into florets
  3. 1 red onion, cut into 1-inch wedges
  4. 2 tbsp rice vinegar
  5. 1 tsp turbinado sugar
  6. 2 tsp poppy seeds
  7. 1 jalapeño, thinly sliced
  8. 1 clementine, peeled, deseeded, and chopped
  9. 1 garlic clove, peeled
  10. ¼ cup peanuts
  11. 2 oz baby arugula
  12. ¼ oz fresh basil, leaves picked and torn
  13. 1 tbsp + 1 tsp olive oil*
  14. Salt*
  15. *Not included
  16. For full ingredient list, see Nutrition.
Allergens: peanut
Tools: Grater, Baking sheet, Small saucepan with lid
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
530
FAT
12g
CARBOHYDRATES
78g
PROTEIN
23g


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INSTRUCTIONS

1
Cook the quinoa

Preheat the oven to 450°F. Add quinoa, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed,12 to 15 minutes.

2
Roast the vegetables

Add cauliflower, red onion, 2 tsp olive oil, and a pinch of salt and pepper to a baking sheet and toss. Roast until cauliflower is charred and crispy, 23 to 25 minutes.

3
Prepare the vinaigrette

Add rice vinegar, turbinado sugar, poppy seeds, and a pinch of salt and pepper to a medium bowl and whisk. While whisking, slowly add 2 tsp olive oil, until sugar is dissolved. Add jalapeño and clementine to the bowl and stir. TIP: Use less jalapeño if you prefer less spice.

4
Serve

Grate garlic over the roasted cauliflower and onion and toss to combine. Crush the peanuts into smaller pieces. Divide the quinoa and arugula between bowls and drizzle with vinaigrette. Top with roasted cauliflower and onion, crushed peanuts, and basil leaves. Dig in! TIP: Use the back of a measuring cup to crush the peanuts right inside the bag.

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