Here, cauliflower is roasted with a medley of spices to create depth of flavor and warmth. It pairs especially well with the black beans, but you could swap in chickpeas or cannellini beans instead if you want to change things up.
Curried Cauliflower Bowl with Cilantro Chutney
Ingredients
- 3 cups cauliflower florets
- 1 Tbsp avocado oil or extra-virgin olive oil
- 1/4 tsp ground turmeric
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground sweet paprika
- 1/4 tsp chili powder
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 cup fresh cilantro leaves
- 1/4 cup water
- 1 Tbsp freshly squeezed lime juice
- 1 tsp minced green chili pepper (optional)
- 1/2 tsp minced peeled fresh ginger
- 1/4 tsp ground cumin
- Pinch of sea salt
- Pinch of freshly ground black pepper
- 2 cups arugula
- 2 cups cooked black beans
- 1 cup cooked quinoa
- 1 medium avocado, sliced
- 2 Tbsp thinly sliced green onion (green parts only)
- 1 tsp toasted sesame seeds
- 1/2 medium lime, halved
- 1/4 to 1/2 cup Cilantro Chutney
Nutrition
Per serving:
- calories595
- protein25g
- fat25g
- carbs75g
- sugar5g
- fiber25g
- sodium444mg
Directions
01
Make the cauliflower: Preheat oven to 425 F. In medium bowl, toss cauliflower florets, oil, turmeric, cumin, coriander, paprika, chili powder, salt and pepper. Spread in single layer on baking sheet and roast for about 25 minutes, flipping halfway through.
Make the chutney: In blender, combine cilantro, water, lime juice, green chili, ginger, cumin, salt and pepper. Blend on high for about 1 minute, until smooth and creamy, scraping down sides as needed. Taste and adjust seasoning, if desired.
Make the bowls: Assemble 2 bowls with half of arugula, curried cauliflower, black beans, quinoa, avocado and green onion in each. Sprinkle with sesame seeds and garnish with lime wedges. Serve with chutney.
Sapana Chandra
Sapana Chandra is the proud voice behind Real + Vibrant, a growing healthy lifestyle business. She is a holistic health coach, registered yoga teacher and certified plant-based cook.
READ THIS NEXT
SEE MORE »
Smoky Lentil Sloppy Joe Stuffed Peppers
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
Yogurt Bowl with Tart Cherry Compote
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.
Turkey Tarragon Stew
For many of us, turkey is a comfort food that recalls happy memories. This stew is one that is comforting both to make and to eat. Simmered slowly over a few hours, turkey drumsticks deliver rich flavour as well as a huge punch of protein. Tarragon gives it a fresh, bright pop of flavour that balances the earthy richness of the stew. Turkey contains high levels of B vitamins and selenium, as well as tryptophan, which has been explored in recent research for its role in the formation of the mood regulator serotonin. Leftover turkey You can also make this dish with leftover cooked turkey. Simply start the recipe by browning the leek and onion and adding stock, carrots, and parsnips. When the vegetables are tender, add cooked turkey and continue with the recipe [object Object]