Turmeric-Roasted Cauliflower & Quinoa Bowl
A wholesome, anti-inflammatory dish with roasted turmeric cauliflower, fluffy quinoa, and a creamy tahini dressing.
Servings: 2 servings
Calories: 362kcal
Ingredients
- 1 head cauliflower chopped into florets
- 1 tablespoon olive oil
- 1 teaspoon turmeric powder
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 cup cooked quinoa
- ¼ cup fresh parsley chopped
- ¼ cup pomegranate seeds optional for a burst of sweetness
- ¼ cup toasted pumpkin seeds
For the Dressing:
- 2 tablespoon tahini
- 1 tablespoon lemon juice
- 1 tablespoon water to thin, as needed
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 400°F (200°C). Toss cauliflower with olive oil, turmeric, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.
- Meanwhile, prepare quinoa according to package instructions.
- In a small bowl, whisk together tahini, lemon juice, water, garlic powder, and salt to create the dressing.
- Assemble the bowl by layering quinoa, roasted cauliflower, parsley, pomegranate seeds, and pumpkin seeds.
- Drizzle with dressing and serve warm.
Nutrition
Calories: 362kcal | Carbohydrates: 44g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 976mg | Potassium: 1226mg | Fiber: 11g | Sugar: 9g | Vitamin A: 650IU | Vitamin C: 154mg | Calcium: 118mg | Iron: 4mg