Roasted Cauliflower Bowls w/Creamy Coconut Dressing

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Rating: 0
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Rate this recipe!

Prep Time

15minutes

Cook Time

30minutes

Servings

servings

Product Type

Beverages,

Prep Time

15minutes

Cook Time

30minutes

Servings

servings

Product Type

Beverages,

Roasted Cauliflower Bowls w/Creamy Coconut Dressing

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time

15minutes

Cook Time

30minutes

Servings

servings

Product Type

Beverages,

Prep Time

15minutes

Cook Time

30minutes

Servings

servings

Product Type

Beverages,

Ingredients

  • Recipe Ingredients
  • 1 lb. asparagus trimmed
  • 5 carrots cut into matchsticks
  • 1 lb. cauliflower, about half a head
  • 1 cup mixed greens
  • 1 cup quinoa
  • 1 avocado
  • 1 tsp. tumeric
  • 1 tbsp. olive oil
  • salt and pepper to taste
  • Dressing
  • 1/2 cup Pacific Foods Organic Coconut Original Non-Dairy Beverage
  • 2 tbsp. juice, from a fresh orange
  • 1 tbsp. sesame oil
  • 3 tbsp. tahini
  • 1 tsp. maple syrup
  • 1 tsp. sesame seeds

Instructions

  1. Preheat oven to 350° F. In a large mixing bowl, toss cauliflower, asparagus, and carrots in olive oil. Spread vegetables out on a roasting pan and sprinkle them with salt, pepper, and turmeric, roast in oven for 20 mins.
  2. While the vegetables are roasting, bring 1 cup quinoa and 2 cups water to a boil in a medium saucepan. Cover and simmer until tender, typically 15 to 20 minutes.
  3. In a small bowl, combine all dressing ingredients and mix thoroughly.
  4. Assemble your bowls by adding quinoa, roasted vegetables, greens, avocado, and a few generous spoonfuls of dressing.

Ingredients

  • Recipe Ingredients
  • 1 lb. asparagus trimmed
  • 5 carrots cut into matchsticks
  • 1 lb. cauliflower, about half a head
  • 1 cup mixed greens
  • 1 cup quinoa
  • 1 avocado
  • 1 tsp. tumeric
  • 1 tbsp. olive oil
  • salt and pepper to taste
  • Dressing
  • 1/2 cup Pacific Foods Organic Coconut Original Non-Dairy Beverage
  • 2 tbsp. juice, from a fresh orange
  • 1 tbsp. sesame oil
  • 3 tbsp. tahini
  • 1 tsp. maple syrup
  • 1 tsp. sesame seeds

Instructions

  1. Preheat oven to 350° F. In a large mixing bowl, toss cauliflower, asparagus, and carrots in olive oil. Spread vegetables out on a roasting pan and sprinkle them with salt, pepper, and turmeric, roast in oven for 20 mins.
  2. While the vegetables are roasting, bring 1 cup quinoa and 2 cups water to a boil in a medium saucepan. Cover and simmer until tender, typically 15 to 20 minutes.
  3. In a small bowl, combine all dressing ingredients and mix thoroughly.
  4. Assemble your bowls by adding quinoa, roasted vegetables, greens, avocado, and a few generous spoonfuls of dressing.