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Farmers' Market Bowls with Roasted Cauliflower & Chile Basil Vinaigrette
2 or 4 Serving Dinner

Farmers' Market Bowls

with Roasted Cauliflower & Chile Basil Vinaigrette

Juicy clementines and sweet basil temper the heat from fresh jalapeño. Fluffy white quinoa, roasted cauliflower, and crunchy peanuts boost the protein in this colorful grain bowl.

Tags: Gluten-Free High-Protein <600 Calories Soy-Free Chef's Choice Low Sodium High Fiber
SERVINGS
PREP & COOK TIME
40 min
CALORIES
550
FAT
17g
CARBOHYDRATES
84g
PROTEIN
24g

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INGREDIENTS

  1. 3/4 cup white quinoa
  2. 1 cauliflower head, trimmed and cut into florets
  3. 1 red onion, peeled and cut into 1-inch wedges
  4. 2 tbsp seasoned rice vinegar
  5. 1 tsp turbinado sugar
  6. 2 tsp poppy seeds
  7. 1 jalapeño, trimmed, deseeded and thinly sliced (divided)
  8. 1 clementine, peeled and chopped
  9. 1 garlic clove peeled and grated
  10. 2 oz baby arugula
  11. 1/4 cup peanuts, crushed
  12. 0.25 oz basil, leaves torn
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
  16. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: peanut
Tools: Small saucepan with lid, Baking sheet
SERVINGS
PREP & COOK TIME
40 min
CALORIES
550
FAT
17g
CARBOHYDRATES
84g
PROTEIN
24g

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INSTRUCTIONS

1
Cook the quinoa

Preheat oven to 450°F. Combine quinoa, 1¼ cups water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 15 minutes. (4-serving meal: use 2½ cups water)

2
Roast the vegetables

Combine cauliflower, onion, 2 tsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until cauliflower is charred and crispy, 23 to 25 minutes. (4-serving meal: use 4 tsp olive oil)

3
Prepare the vinaigrette

Combine vinegar, sugar, poppy seeds, 2 tsp olive oil, and a pinch of salt and pepper in medium bowl and whisk to dissolve sugar. Stir in just half the jalapeño and clementine. (4-serving meal: use 4 tsp olive oil) (TIP: Add more jalapeño if you prefer more spice.)

4
Serve

Add garlic to roasted cauliflower and onion and toss to combine. Divide quinoa and arugula between bowls and drizzle farmers' market bowls with chile basil vinaigrette. Top with roasted cauliflower mixture, peanuts, and basil. Dig in!

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