Golden Bowls

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Preparation info

  • Makes

    3

    servings
    • Difficulty

      Medium

Appears in

The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health

The Plant-Based Cookbook

By Ashley Madden

Published 2021

  • About

After reading Building a Bowl you know how flexible this meal is! This bowl is one I make with a creamy anti-inflammatory turmeric sauce and turmeric-roasted cauliflower, hence “golden.” In this bowl, the protein component can be anything you like—reheat frozen B’s Burgers, a scoop of Spiced Creamy Carrot Hummus, or Balsamic Tempeh.

Ingredients

Bowl

  • 1 cup dry white quinoa or brown rice
  • ¾ teaspoon each ground turmeric, coriander, garlic powder
  • 4 grinds black pepper
  • 6 cups bite-sized cauliflower florets (1 medium-large head cauliflower)
  • Plant-based protein of choice (in this picture, 3 B’s Burger, cut in half)
  • 1 bunch curly kale, stems removed, chopped (5 packed cups)
  • ½ lemon
  • cups cherry tomatoes, halved
  • ¼ cup raw or toasted pumpkin seeds

Method

Preparation

  1. First, make the grains according to package directions. Once cooked, fluff with a fork, cover, and set aside.
  2. Meanwhile, preheat the oven to 425°F and line a baking sheet with parchment paper. In a small bowl, mix together the turmeric, coriander, garlic powder, and black pepper.
  3. Place the cauliflower florets in a large bowl. Sprinkle half the spice mix over the cauliflower and toss to combine. Sprinkle the remaining spice mix and toss again ensuring all florets are coated in spices. Transfer the cauliflower to the baking sheet and bake for 30 to 35 minutes, flipping halfway through, until the cauliflower is tender and the edges of the florets begin to brown.
  4. Make the sauce by whisking all the ingredients together in a small bowl until smooth. Add more water, 1 tablespoon at a time, to reach a smooth, pourable consistency.
  5. If using burgers or falafel that need reheating, add them to the pan of cauliflower for the last 10 minutes. When the cauliflower is almost done, add the kale to a large sauté pan and sauté with a few tablespoons of water, stirring, for a couple of minutes until bright green and wilting. Add a squeeze of lemon and pinch of salt.
  6. Assemble the bowls by dividing the grains, cauliflower, plant-based protein of choice, kale, and tomatoes between bowls. Garnish with pumpkin seeds and drizzle with Golden Tahini Sauce.