Empty My Fridge
Quinoa Cauliflower Collard Bowl with Almond Sriracha Sauce
Ingredients
- Quinoa½ cups
- Salt¼ tsp + 1
- Sesame oil2 tsp
- Sriracha sauce1 ½ tsp + 1–2 tsp
- Cauliflower½ heads
- Oil1 ½ tsp
- Ginger powder¼ tsp
- Collard green4–5 leaves
- Generous pinch of salt and garlic powder1
- Almond butter3 tbsp
- Ginger · minced2 tsp
- Garlic powder¼ tsp
- Apple cider vinegar1 tsp
- Maple syrup2 tsp
- Extra virgin olive oil2 tsp
- Coconut milk3 tbsp
Instructions
- Rinse the quinoa, then cook it with the water and salt. Bring to a boil on medium heat, then simmer on low-medium, partly covered, for 10 to 15 minutes. Fluff and set aside.
- Heat the oven to 425°F / 220°C. In a bowl, mix the dressing ingredients, toss in the cauliflower, sprinkle with a little salt and bake for 20 to 25 minutes.
- While the cauliflower roasts, heat the oil in a pan over medium heat. Add the collard greens, salt and garlic and cook for 1 minute. Add the water, cover and cook on low-medium until lightly wilted.
- Blend all the almond sriracha sauce ingredients until smooth. Taste and adjust salt and spice.
- Arrange the quinoa, cauliflower and collards in a bowl. Drizzle generously with the sauce and garnish with cilantro leaves and sesame seeds.
Summarized from Vegan Richa's video. Watch it for the details.
More recipes with
GingerCoconut milkCauliflowerQuinoaAlmond butterCollard green
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