Roasted Cauliflower Quinoa Detox Bowl With Tahini Sauce
{Vegan + Gluten Free}
A tasty detox bowl made with oven-roasted cauliflower, quinoa, kale, and an easy tahini sauce. It’s filling, healthy and delicious. Be ready to glow from the inside out!
Ingredients
- 2.5 lbs. cauliflower de-stemmed & chopped into 1 in. pieces
- 3 tablespoons olive oil
- 3 tablespoons fresh thyme leaves or rosemary or oregano
- Sea salt to taste
- Freshly ground pepper
- 1 1/2 cups quinoa uncooked
- 2 cups kale roughly chopped
- 1 avocado cubed or sliced
- 1 lemon quartered
- 1/4 cup hemp seeds to top - optional
Lemon Tahini Sauce:
- 2/3 cup tahini
- 1 tablespoon white miso paste optional
- 1/2 lemon juiced
- 1 teaspoon tamari or soy sauce
- 1/2-3/4 cup water depending on desired consistency.
- salt and pepper
Instructions
- Add cauliflower to a large baking sheet in one even layer. Drizzle with olive oil, thyme, sea salt, and freshly ground pepper to taste. Toss with your hands to coat, then roast for 35-40 minutes or until browned and tender. Set aside.
- In the meantime, add 1 1/2 cup quinoa and 3 cups of water to a medium saucepan with a generous pinch of salt. Bring to a boil, then simmer and cover for 12-15 minutes or until fluffy. Use a fork to fluff, then add kale overtop and cover (off-heat). This will steam the kale while you make the dressing.
- Make the dressing: In a medium mixing bowl, whisk together all ingredients until smooth (adding water gradually depending on desired consistency). Season with flaky sea salt and freshly ground pepper.
- To assemble bowls, layer quinoa, steamed kale, roasted cauliflower, and 1/4 an avocado in each bowl.
- Squeeze the juice of 1 lemon over top each serving. Season with sea salt and freshly ground pepper. Then, add a generous drizzle of tahini sauce overtop. Sprinkle with hempseed and eat immediately!
SOURCE/https://www.notenoughcinnamon.com