Straight up, Richa of Vegan Richa is one of my favorite vegan recipe developers. Her photography is gorgeous and her recipes are inventive and bold — many showcase a love of spice that I can definitely relate to. I’m grateful she agreed to guest post this Quinoa Cauliflower Bowl here; if you’re not familiar with her work, you’re in for a treat.
Thank you for having me for a guest post, Jackie!
It’s January and many people are talking about resets, cleanses, and clean eating. For me, simplifying cravings after the indulgent holiday season is enough—cut the excess sugar and welcome savory, spicy foods again. As someone with Indian culinary roots, I find savory and spicy dishes more satisfying, and that makes hearty vegetable bowls a perfect choice.
When people ask what we eat most often, they often assume “salads.” In reality, raw leafy-green salads don’t play a big role in my everyday meals because they don’t sit well with my digestion in large amounts. Instead, I prefer composed bowls that combine roasted vegetables (think crunchy, golden cauliflower “croutons”), grains or lentils for protein, and lightly cooked greens. Toss them together and finish with a lively dressing—my favorite here is an almond-sriracha-coconut sauce that adds creaminess, heat, and a touch of sweetness.
This bowl is nutritious, balanced, and satisfying: roasted cauliflower for texture and caramelized flavor, quinoa for protein and body, sautéed collard greens for earthiness, and a silky almond sriracha sauce that ties everything together. It works well for meal prep, packs easily for lunches, and makes a simple weeknight dinner feel special.
Cauliflower is a superstar ingredient all year round. On Richa’s site you’ll also find many creative cauliflower dishes—burgers, whole roasted curried cauliflower, cauliflower crusts, and savory pies—so if you enjoy this bowl, explore more of her cauliflower recipes for inspiration.
Quinoa Cauliflower Bowl with Almond Sriracha Sauce
This quinoa cauliflower bowl delivers a nutrient-dense, flavorful meal. The almond-sriracha sauce brings richness, a little sweet heat, and creaminess that elevate the roasted cauliflower, quinoa, and greens.
7 minutes
35 minutes
42 minutes
Ingredients
Quinoa:
- 1/2 cup quinoa
- 1 cup water
- 1/4 teaspoon salt
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sriracha
Roasted Cauliflower:
- 1/2 head large cauliflower (or 1 small), chopped into small florets
- 1 teaspoon sesame oil
- 1 teaspoon neutral oil
- 1 teaspoon sriracha, or to taste
- 1/4 teaspoon ginger powder
- Salt, to taste
Collard Greens:
- 4–5 large collard leaves, ribs removed and chopped chiffonade
- 1/2 teaspoon oil
- Salt and garlic powder, to taste
- 2 tablespoons water
Almond Sriracha Sauce:
- 3 tablespoons smooth almond butter (or other nut butter)
- 2 teaspoons minced ginger
- 1/4 teaspoon garlic powder
- 1–2 teaspoons sriracha, to taste
- 2 teaspoons maple syrup
- 2 teaspoons extra virgin olive oil
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon sesame oil
- 3 tablespoons coconut milk (use a creamy variety)
- Pinch of salt
Instructions
Quinoa
- Rinse the quinoa thoroughly. Combine quinoa, water, salt, sesame oil, and sriracha in a saucepan. Bring to a boil, then reduce to low-medium heat and cook partially covered for 10–15 minutes until the water is absorbed. Fluff with a fork and keep warm. Alternatively, use 1 cup of cooked quinoa or another grain or lentil.
Roasted Cauliflower
- Preheat the oven to 425°F (220°C). In a bowl, mix the cauliflower florets with sesame oil, neutral oil, sriracha, ginger powder, and a light sprinkle of salt. Spread in a single layer on a baking sheet and roast for 20–25 minutes, turning once, until golden and caramelized at the edges.
Collard Greens
- While the cauliflower roasts, warm 1/2 teaspoon oil in a skillet over medium heat. Add the chopped collards with salt and garlic powder and sauté briefly. Add 2 tablespoons water, stir, cover, and cook on low-medium until the leaves are tender but still bright green, about 3–5 minutes.
Almond Sriracha Sauce
- Combine almond butter, minced ginger, garlic powder, sriracha, maple syrup, olive oil, apple cider vinegar, sesame oil, coconut milk, and a pinch of salt in a blender or food processor. Blend until smooth, adding a little more coconut milk or water if needed to reach a pourable consistency. Taste and adjust seasoning and heat.
Assembly
- Divide warm quinoa between bowls. Top with roasted cauliflower and sautéed collard greens. Drizzle generously with the almond sriracha sauce and finish with sesame seeds and fresh cilantro, if desired. Serve immediately.
Notes
Allergen information: This recipe is free of dairy, egg, corn, soy, gluten, and yeast when using appropriately labeled ingredients. Use a nut-free butter alternative for a nut-free variation, and adjust sriracha for spice preference.
Nutrition Information:
Yield:
2
Amount Per Serving:
Unsaturated Fat: 0g
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