Saturday, June 10, 2017

Tasty Delights-- Cauliflower Quinoa Bowl

I was a bit wary over this one. I'm not even sure why since I like all of the ingredients. But for some reason I was sure I wasn't going to like the Cauliflower Quinoa Bowl recipe that landed on my doorstep from HelloFresh.

But! I was surprised. This was delicious, easy, and I'll be making it again!
The roasted veggies and the fresh crema especially. SO good, yall. So good.

Pretty simple ingredients. I did leave out the seasoning, though. It's supposed to be a Persian Spiced dish but I was not digging the scent of the seasoning pouch so skipped it. I have a thing about seasonings. lol

Roast your veggies! Just dice and chop into bite sized pieces and season with salt/pepper (or the persian spice) and give a quick toss in oil.

OMG. They smelled so good at this point and I might have nicked a few pieces before putting the dish together. I need to roast veggies more often. I don't know why I don't. 

While the veggies were roasting I made the fresh crema. It's super easy. Just avocado, lime juice, sour cream and salt/pepper. Mash, mix. Pop it in the fridge until ready. The lime juice kept the avocado from going brown. It was actually still good the following night when I ate the leftovers.

Your quinoa also cooks while the veggies are going. It's really easy. You just...boil it. Then drain. I thought it was rather pretty in the end.

Combine the quinoa and roasted veggies. Give them a good toss.

Then serve with the fresh crema and spinach that's been given a toss in a little lime juice and olive oil.

Yes. This one surprised me. I think the texture is what had me concerned with the quinoa on the roasted veggies. But it was good together. The flavors were nice and the avocado and spinach gave the warm veggies a nice fresh boost.

The only thing I'd change is adding more sweet potato. HelloFresh sent a ridiculously small sweet potato. lol They're good, though. I'd had a bit of an issue with an avocado as well in another dish and they credited me for a future meal over the two items. So. Really can't complain. They're awesome at handling blips. 


1/2 cup Tri-Colored Quinoa
10 ounce Cauliflower Florets
1 Avocado
2 tablespoon Sour Cream
1 Lime
1 Sweet Potato
1 Red Onion
2 tablespoon Cilantro
2.5 ounce Spinach
2 table spoons Olive Oil
Persion spice mix

  • Preheat oven to 425 degrees. 
  • Bring 1 cup water and a pinch of salt to a boil in a small pot. Add quinoa and cover. Lower to a simmer and cook until tender. About 15 minutes
  • Cut onion into 8 wedges, cut sweet potato into 1/2 inch cubes and Cauliflower into bite sized pieces.
  • Toss onion, potato, cauliflower in 1 TBSP olive oil (and Persian seasoning if using it), Salt & Pepper then back for 25 minutes.
  • Mash avocado, squeeze in half a lime and mix until smooth. Stir in chopped cilantro and sour cream, salt and pepper, mix. 
  • Drain any excess water from quinoa, then transfer to a large bowl along with the roasted veggies. Toss to combine. Season with salt and pepper. 
  • In another large bowl, toss half the spinach, a drizzle of olive oil, and a squeeze of lime. Season with salt and pepper.
  • Divide quinoa mixture between plates. Dollop with crema. Serve with salad on the side.

If you'd like to try HelloFresh use my link and you can get $40 off your first box. I get a bit of credit, too. Woo!

Tasty Delights and Dazzling Disasters is all about playing in the kitchen and having some fun.

I'll share my delights and my disasters. Want to share yours? Toss a post up on your blog and link back to here! And share in the comments! Don't have a blog? Add your adventures in the comments!

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