Spicy Cauliflower Power Bowl #vegan #healthy

Since the cauliflower is SO delightful, why not blend it up with some very nutritious fixings? I've let you know before I'm not an immense kale fan, however I sautéed some up and it really went wonderfully with this dish.

I also included some cooked chickpeas for protein, diced avocado as that smooth, cooling operator, and some slashed parsley on top only for a touch of freshness. It's that ideal blend of flavors and surfaces, across the board delightful protein-stuffed bowl!

Gracious, and PS, the first occasion when I trialed these, I made it with a poached egg on top rather than chickpeas and it was also absurdly great.

This Hot Cauliflower Power Bowl is completely ideal for your Sunday football spreads and is an extraordinary method to satisfy the two veggie lovers and omnivores the same. Heaps of individuals make "cauliflower wings" for game day, yet I think fiery cauliflower in bowl structure is only an entire other degree of goodness.

You could even do a "make your own hot cauliflower bowl" with everything on the side and fixings. Ohhhh such a large number of alternatives!!

Also try our recipe Rice, Black Bean and Avocado Bowl with Fat-Free Sweet Chili Mustard Sauce

This Hot Cauliflower Power Bowl is so natural to put together, too tasty, and is normally dairy free and gluten free!

Ingredients

• head of cauliflower, chopped into florets
• 1 tablespoon extra virgin olive oil
• salt and pepper
• 1/3 cup Frank's Red Hot Sauce
• 3 tablespoons sriracha
• 1 tablespoon butter (vegan or regular)
• 3 tablespoons coconut milk (I used light)
• 1 cup quinoa, dry
• 2 cups water
• 1 medium yellow onion, diced
• 1 tablespoon olive oil
• 1 cup kale, steamed or sautéed
• 1 1/2 cup chickpeas, cooked or canned
• 1 avocado, diced
• chopped parsley to garnish

Directions
for the cauliflower

1. Preheat the oven to 400 degrees F. Chop one head of cauliflower into florets and drizzle with one tbsp of olive oil, salt, and pepper. Spread evenly over a baking sheet and roast for 30 minutes, tossing once or twice throughout.

for the quinoa

1. In the meantime, cook your quinoa. Boil 2 cups of water with 1 cup of dry quinoa, then turn down to a simmer and cover. Cook for 15-20 minutes, or until all the water is gone and the quinoa is fluffy. You can also steam or sauté your kale a this time.

for the sauce

1. In a small sauce pan, whisk together Frank's Red Hot, sriracha, butter, and coconut milk over medium heat. Once the butter is melted and the sauce is hot, turn off heat and set aside. In a large skillet, drizzle 1 tbsp of olive oil and add in diced yellow onion. 
2. Cook for 5-6 minutes, or until onion is translucent. Add in roasted cauliflower and top with the spicy sauce. Mix to coat all the cauliflower and onion in the sauce.

for the bowls

1. Time to assemble your bowls! Start with a big scoop of quinoa, then a handful of chickpeas and kale. 
2. Add in a large helping of spicy cauliflower and some diced avocado. Top the whole bowl off with some fresh chopped parsley and dig in!

Read more our recipe : Cheesy Garlic Zucchini Bites

For more details : https://bit.ly/37HZJtD