Southwest Roasted Cauliflower & Quinoa Bowls
These vibrant grain bowls pack a punch of flavor and nutrition, featuring a “sheet-pan style” veggie mix with a zesty Southwest kick. We’ve added sweet corn for a pop of color and natural sweetness that perfectly balances the smoky spices and tangy marinated onions. It’s a hearty, healthy meal that feels indulgent but is packed with plant-based protein and fiber.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 large bowls 1x
- Category: Main Course
- Cuisine: American Southwest Fusion
Ingredients
Scale
Produce
- 1 avocado, ripe, pitted and sliced (medium size)
- 1 head cauliflower, cut into bite-sized florets (medium size)
- 1/2 cup fresh cilantro, chopped (plus extra for garnish) (about 30g)
- 1/4 cup lime juice, freshly squeezed (about 2 limes) (60 ml)
- 1 red onion, small, thinly sliced
Pantry & Grains
- 1 can chickpeas (garbanzo beans), rinsed, drained, and patted dry (15-ounce / 425g can)
- 1/2 cup corn kernels (frozen and thawed, or drained canned corn) (about 80g)
- 2/3 cup pepitas (roasted pumpkin seeds) (about 90g)
- 1 cup tri-color quinoa, uncooked (rinsed well) (about 170g)
- 1 1/2 cups water (or vegetable broth for extra flavor) (360 ml)
Seasonings & Oils
- 4 tablespoons avocado oil (or extra virgin olive oil), divided (60 ml)
- 2 1/2 teaspoons chili powder, divided
- 1 1/2 teaspoons ground cumin, divided
- 1 1/2 teaspoons garlic powder, divided
- 1 1/2 teaspoons fine sea salt, divided (adjust to taste)
- 1 teaspoon smoked paprika
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup. While the oven heats, rinse your quinoa and chop the vegetables.
- Season the Roast Mix: In a large mixing bowl, combine 2 tablespoons of the oil with 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, the smoked paprika, and 1 teaspoon salt. Whisk well. Add the cauliflower florets, chickpeas, and sweet corn. Toss gently until everything is evenly coated in the spiced oil.
- Roast the Vegetables: Spread the cauliflower mixture in a single, even layer on the prepared baking sheet. Roast for 25–30 minutes, tossing halfway through, until the cauliflower is tender and the chickpeas are crispy and golden.
- Cook the Quinoa: While the vegetables roast, combine the rinsed quinoa and water (or broth) in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with a tight-fitting lid, and simmer for 12–15 minutes until the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Marinate the Onions: In the bottom of the mixing bowl used for the veggies (no need to wash perfectly), whisk together the remaining 2 tablespoons oil, lime juice, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt. Add the sliced red onions, pepitas, and chopped cilantro. Toss well to coat and set aside to marinate while the quinoa finishes.
- Assemble: Divide the fluffy quinoa among four bowls. Top generously with the roasted vegetable mixture. Spoon the marinated onion and pepita mixture over the top (include the dressing from the bottom of the bowl). Garnish with avocado slices and extra fresh cilantro if desired. Serve immediately.
Notes
- Storage: Store components separately if possible. The roasted veggies and quinoa keep well in the fridge for up to 4 days. The avocado should be sliced fresh just before serving.
- Spice Level: If you prefer more heat, add a pinch of cayenne pepper or red pepper flakes to the vegetable seasoning mix.
- Allergy Alert: This recipe contains Pepitas (Seeds). While generally safe for nut-free schools, ensure they are processed in a nut-free facility if a severe nut allergy is present. This recipe is naturally Gluten-Free and Vegan
Nutrition Facts (per serving): Calories: 665 kcal | Total Fat: 37 g (Saturated Fat: 5 g) | Cholesterol: 0 mg | Sodium: 980 mg | Total Carbs: 68 g (Fiber: 16 g, Sugars: 6 g, Net Carbs: 52 g) | Protein: 23 g | Iron: 4.5 mg (25% DV) | Vitamin C: 50 mg (55% DV)
These values are approximate and may vary based on ingredients and preparation.