Spicy Cauliflower Buddha Bowl
The Spicy Cauliflower Buddha Bowl is a truly colorful and nourishing dish, packed with fresh vegetables and flavors. The smoky aroma of the roasted cauliflower and the lightness of the quinoa provide a perfect base, while the fresh vegetables and toasted seeds add a special texture and taste. This dish is an ideal choice if you're looking for a quick yet special meal. Thanks to the spicy seasoning, the bowl is not only healthy but also really delicious.
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Ingredients for this recipe
Servings: 2
300
g
Cauliflower
150
g
Quinoa
100
g
Beetroot
100
g
Carrot
1
Avocado
2
tbsp
Olive oil
1
tsp
Smoked paprika
0.5
tsp
Chili flakes
2
tbsp
Lemon juice
30
g
Toasted seeds (pumpkin or sunflower)
1
packet
Fresh parsley
1
tsp
Salt
0.5
tsp
Black pepper
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Preparation Steps
1
Cook the quinoa according to package instructions, then let it cool.
2
Wash and clean the cauliflower, then break it into small florets. Toss with olive oil, smoked paprika, chili flakes, salt, and pepper.
3
Roast the seasoned cauliflower in a preheated oven at 400°F (200°C) for 20 minutes, or until golden brown.
4
Grate the beetroot and carrot. Slice the avocado and drizzle with lemon juice to prevent browning.
5
In a bowl, arrange the cooked quinoa, roasted cauliflower, grated beetroot and carrot, and sliced avocado.
6
Sprinkle the bowl with toasted seeds and fresh parsley. Drizzle with olive oil and lemon juice to taste.
