Roasted Veggie Quinoa Bowl with Cauliflower, Arugula and Thai Peanut Sauce
Prep Time
15mins
Cook Time
25mins
Total Time
40mins
Gluten free and vegan roasted veggie quinoa bowl loaded with nutrients from oven roasted cauliflower, sauteed spinach, toasted almonds and a creamy Thai peanut sauce. Perfect for a feel good weeknight meal.
In a large bowl toss cauliflower florets with 1 tablespoon olive oil, salt, cayenne and garlic powder. Bake on aluminum foil lined baking sheet for 25 minutes.
Heat pan over medium heat and add 1 tablespoon extra virgin olive oil. Add quinoa and toast for a few minutes, stirring occasionally. Add 2 cups water, bring to a boil, reduce heat and simmer, covered for 15-20 minutes.
Heat 1 teaspoon sesame oil in a pan and add spinach. Cook for 1 minute until just wilted.
In a bowl combine sauce ingredients and stir until smooth (adding hot water until desired consistency reached)
Nutrition Facts
Roasted Veggie Quinoa Bowl with Cauliflower, Arugula and Thai Peanut Sauce
Amount Per Serving
Calories 611Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 5g31%
Sodium 588mg26%
Potassium 702mg20%
Carbohydrates 50g17%
Fiber 8g33%
Sugar 2g2%
Protein 18g36%
Vitamin A 50IU1%
Vitamin C 12.9mg16%
Calcium 90mg9%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.