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Farmer's 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 while fluffy white quinoa, roasted cauliflower, and crunchy peanuts boost the protein in these colorful, nutritious grain bowls.

Tags: Gluten-Free High-Protein Soy-Free Chef's Choice Less Prep Low Sodium High Fiber
SERVINGS
PREP & COOK TIME
40 min
CALORIES
580
FAT
17g
CARBOHYDRATES
94g
PROTEIN
25g

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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, thinly sliced (divided)
  8. 1 clementine, peeled and chopped
  9. 1 garlic clove, peeled and grated
  10. 1/4 cup peanuts, crushed
  11. 2 oz baby arugula
  12. 0.25 oz basil, leaves torn
  13. 1 tbsp + 1 tsp olive oil*
  14. Salt*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
  18. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: peanuts
Tools: Small saucepan with lid, Baking sheet
SERVINGS
PREP & COOK TIME
40 min
CALORIES
580
FAT
17g
CARBOHYDRATES
94g
PROTEIN
25g

Get Recipes Delivered

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, red 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 tbsp 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 with vinaigrette. Top with roasted cauliflower and onion, peanuts, and basil. Dig in!

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