Curried Cauliflower Bowl With Cilantro Chutney
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
Roasted cauliflower seasoned with turmeric, cumin, and other spices is served over arugula with black beans, quinoa, avocado, and a tangy cilantro chutney. This hearty bowl is a flavorful and satisfying plant-based meal.
Ingredients
- 3 cup cauliflower florets
- 1 tbsp avocado oil
- 1/4 tsp ground turmeric
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground sweet paprika
- 1/4 tsp chili powder
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 cup arugula
- 2 cup cooked black beans
- 1 cup cooked quinoa
- 1 medium avocado sliced
- 2 tbsp thinly sliced green onion (green parts only)
- 1 tsp toasted sesame seeds
- 0.5 medium lime halved
- 1/2 cup Cilantro Chutney
Nutrition (per serving, estimated)
Estimated based off 10 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 316 mg
- Iron: 14.9 mg
- Magnesium: 535 mg
- Phosphorus: 1133 mg
- Potassium: 3812 mg
- Zinc: 10.5 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 cup cauliflower florets
- 1 tbsp avocado oil
- 1/4 tsp ground turmeric
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground sweet paprika
- 1/4 tsp chili powder
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 cup arugula
- 2 cup cooked black beans
- 1 cup cooked quinoa
- 2 tbsp thinly sliced green onion (green parts only)
- 1 tsp toasted sesame seeds
- 1/2 cup Cilantro Chutney
Prepare
- Slice 1 medium avocado
- Halve 0.5 medium lime
Let's Cook
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Step 1.
Preheat the oven to 425°F. In a medium bowl, toss the cauliflower florets with avocado oil, turmeric, cumin, coriander, paprika, chili powder, salt, and pepper until evenly coated.
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Step 2.
Spread the seasoned cauliflower in a single layer on a baking sheet. Roast for about 25 minutes, flipping the florets halfway through, until tender and lightly browned.
-
Step 3.
While the cauliflower roasts, prepare the remaining ingredients: cook the black beans and quinoa if not already prepared, slice the avocado, and thinly slice the green onion (green parts only).
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Step 4.
Assemble each bowl: place half of the arugula in each bowl, then top with half of the roasted cauliflower, black beans, quinoa, avocado slices, and green onion. Sprinkle with sesame seeds and garnish with a lime wedge. Serve with cilantro chutney on the side.