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
- 710 ml cauliflower florets
- 14.8 ml avocado oil
- 1.23 ml ground turmeric
- 1.23 ml ground cumin
- 1.23 ml ground coriander
- 1.23 ml ground sweet paprika
- 1.23 ml chili powder
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- 473 ml arugula
- 473 ml cooked black beans
- 237 ml cooked quinoa
- 1 medium avocado sliced
- 29.6 ml thinly sliced green onion (green parts only)
- 4.93 ml toasted sesame seeds
- 0.5 medium lime halved
- 118 ml 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.
- 710 ml cauliflower florets
- 14.8 ml avocado oil
- 1.23 ml ground turmeric
- 1.23 ml ground cumin
- 1.23 ml ground coriander
- 1.23 ml ground sweet paprika
- 1.23 ml chili powder
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- 473 ml arugula
- 473 ml cooked black beans
- 237 ml cooked quinoa
- 29.6 ml thinly sliced green onion (green parts only)
- 4.93 ml toasted sesame seeds
- 118 ml 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.
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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.