Golden Veggie Quinoa Power Bowls
with Peanut-Lime Dressing
Cooking time
20 minutes
Servings
4
Calories
410 /serving
Kids can help assemble these power bowls. For a nutritious start, they'll line each serving with fluffy quinoa, topped with turmeric-roasted cauliflower, sweet pepper and edamame. The secret is in the sauce (it puts peanut butter in a whole new light).
We will send you:
- 1 Scallion
- 1 Sweet pepper
- 1 Head of cauliflower
- 1 Lime
- 60g Peanut butter
- 190g White quinoa
- 150g Edamame (or green peas)
- 24g Travelling Turmeric spices (sea salt, brown sugar, korean pepper, white sesame seeds, garlic, sunflower oil, ginger, black pepper, turmeric, silicon dioxide)
Contains: Peanuts • Sesame • Soy
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Whisk
Total Fat
16 g
Saturated Fat
2 g
Sodium
710 mg
Total Carb
53 g
Sugars
9 g
Protein
19 g
Fibre
13 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- Remove the core of the cauliflower; cut the head into bite-size florets.
- On a lined sheet pan, toss with a drizzle of oil, ¾ of the spices and S&P.
- Roast, 8 to 10 min., until partially cooked.
Cook the quinoa
- Meanwhile, using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 2 cups water and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until tender.
- Fluff the quinoa.
Mise en place
- Meanwhile, halve, core and medium-dice the sweet pepper. In a small bowl, toss with a drizzle of oil, the remaining spices and S&P.
- Thinly slice the scallion crosswise.
- Juice the lime.
- In a medium bowl, make the dressing by whisking the peanut butter, lime juice, ¼ cup water and S&P. If too thick, gradually add 2 to 4 tbsp water.
Finish the vegetables
- When the cauliflower is partially cooked, flip and add the sweet pepper.
- Roast, 5 to 7 min., until tender.
- Add the edamame and roast, 2 to 3 min., until warmed through.
Plate your dish
- Divide the quinoa between your bowls.
- Top with the vegetables.
- Drizzle with the dressing.
- Garnish with the scallion. Bon appétit!
