Vegan Sesame Quinoa & Cauliflower Nourish Bowls
with Dried Cherries, Fresh Mint & Apple-Tahini Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
400 /serving
Open sesame! Open sumac! These two tastes tag team (with a hint of dried mint) in our special spice blend to lend a rich and tangy quality to oven-roasted cauliflower. The golden florets are the crowning glory in these plant-based bowls, layered with white quinoa, leafy greens and matchstick beets for a mouth-watering spectrum of earthly colours. The finishing touches are chewy-sweet dried cherries, fresh mint leaves and a lush drizzle of apple-tahini vinaigrette.
We will send you:
- 150g Matchstick beets
- 120g Baby greens (baby spinach or kale)
- 200g Cauliflower florets
- 1 Bunch of mint
- 1 Garlic clove
- 60ml Apple-tahini vinaigrette
- 25g Dried cherries
- 95g White quinoa
- 7.5g Sumac Sesame spices (sumac, mint, sesame seeds, kosher salt)
Contains: Sesame, Soy
You will need:
Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
14 g
Saturated Fat
2 g
Sodium
370 mg
Total Carb
59 g
Sugars
17 g
Protein
14 g
Fibre
10 g
Preparation
Roast the cauliflower
Preheat the oven to 450°F. Mince the garlic. On a lined sheet pan, toss the cauliflower (halve if large) with a drizzle of oil, ⅔ of the spices and S&P. Roast, stirring and adding the garlic halfway, 18 to 20 min., until lightly browned and tender.
Start the quinoa
Meanwhile, roughly chop the cherries. Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions), the cherries and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Transfer to a large bowl to cool.
Finish the quinoa
Pick the mint leaves off the stems; finely chop the leaves. To the bowl of quinoa, add ⅓ of the vinaigrette, ½ the mint, ½ the spinach and the remaining spices; toss well.
Plate your dish
Divide the quinoa between your bowls. Top, side by side, with the beets, cauliflower and remaining spinach. Drizzle with the remaining vinaigrette. Garnish with the remaining mint. Bon appétit!
