I stocked up on produce recently, unsure how often I would be able to visit the grocery store or what would be available. I chose hearty vegetables that keep well—like cauliflower and sweet potato—along with items that need to be used sooner, such as kale and mushrooms. Quinoa is a pantry staple for me, so I used it as the base for a quick, healthy vegan meal that works well for lunch or dinner while working from home. These cauliflower quinoa power bowls are simple to make and are finished with a drizzle of balsamic glaze for extra flavor.
If you have a ripe avocado, it’s a fantastic addition on top of these bowls. Leftovers are great on flatbread: spread hummus, pile on the roasted vegetables, and you have an easy sandwich or snack. Feel free to swap in vegetables you already have—carrots, cubed butternut squash, broccoli, and zucchini all work well. I recommend roasting carrots, squash, and broccoli for the same time as the cauliflower and sweet potato; roast zucchini for the same time as the mushroom and spinach blend.
I buy balsamic glaze in bulk at Costco and use it on avocado toast, caprese salads, and these power bowls. If you shop at Costco, it’s worth checking the olive oil aisle for a good, affordable glaze. Other brands are available as well; use whatever you prefer or have on hand.
Check back for another recipe soon, and follow along on social media to see what I’m cooking with my family. Stay safe and healthy.
- 1 head cauliflower, cut into florets
- 1 medium sweet potato, peeled and cubed
- 1 bunch kale, stems removed, chopped
- 8 oz. mushrooms, quartered
- 1 cup cooked quinoa
- 4 tbsp. olive oil
- 1 tsp. salt
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. onion powder
- 1 tsp. smoked paprika
- 1/2 tsp. ground black pepper
- Balsamic glaze, for topping
- Avocado, optional, for topping
- Preheat the oven to 375°F (190°C). Use two rimmed baking sheets: spread cauliflower and sweet potato on one, and mushrooms and kale on the other.
- Drizzle each pan with about 2 tablespoons of olive oil and toss to coat. For the kale, massage the oil into the leaves to help prevent burning.
- Mix salt, garlic powder, onion powder, smoked paprika, and pepper in a small bowl. Sprinkle the seasoning evenly over the vegetables and toss to combine.
- Roast the cauliflower and sweet potatoes for 25 minutes. After 25 minutes, add the pan with mushrooms and kale to the oven and roast both pans an additional 10–15 minutes, until all vegetables are tender.
- Transfer the roasted vegetables to a large bowl and toss with the cooked quinoa.
- Serve the bowls drizzled with balsamic glaze and topped with sliced avocado if desired.
Like what you see? Pin it here!
