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Smoky cauliflower and quinoa goodness bowl


Serves: 2, easily doubled
timePrep time: 25 mins
timeTotal time:
Smoky cauliflower and quinoa goodness bowl
Recipe photograph by Tara Fisher

Smoky cauliflower and quinoa goodness bowl

Goodness bowls, or ‘Buddha bowls’, have become a big trend. Don’t be overwhelmed by the fancy images on Instagram – they’re a simple mix of all the veggies, proteins and carbs your body needs. This ticks all your 5-a-day, too

Serves: 2, easily doubled
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
610Kcal
Fat
30gr
Saturates
5gr
Carbs
54gr
Sugars
16gr
Fibre
20gr
Protein
23gr
Salt
0.2gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 1 cauliflower, about 600g
  • 1½ tbsp vegetable oil
  • ½ tsp chipotle or regular chilli flakes, plus extra to finish
  • ½ tsp cumin seeds (or ground)
  • 150g frozen or drained tinned sweetcorn
  • 1½ tbsp pumpkin seeds
  • 80g dried quinoa, rinsed
  • 2 ripe tomatoes, diced
  • ½ x 400g tin black beans, rinsed and drained
  • 1 shallot or ½ small red onion
  • 1 lime
  • 1 ripe avocado, sliced
  • a handful of coriander
  • 4 tbsp unsweetened dairy-free yogurt to serve, or houmous

Step by step

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Take the leaves off the cauli (discard any that are too bruised) and place them in a bowl with 1 tablespoon of oil, the chilli flakes, cumin and seasoning. Break the cauliflower into florets and toss together to coat. Spread out at one end of a large, shallow roasting tray, keeping the leaves separate. Toss the sweetcorn with 1⁄2 tablespoon of oil and spread out at the other end of the tin. Roast for 25-30 minutes, stirring halfway through. Remove the leaves and the sweetcorn once golden, as they will be ready before the cauli is tender. Add the pumpkin seeds to the tin with the cauli and toast for another 5 minutes.
  2. Meanwhile, add the quinoa to a pan of boiling water and cook for 15-18 minutes until tender.
  3. Make a salsa by combining the tomatoes, black beans, shallot and the juice of ½ lime, and season to taste.
  4. Drain the quinoa, season, and divide between 2 bowls. Top with the sliced avocado, coriander, salsa, roasted cauliflower florets, leaves and corn, keeping the elements separate for maximum visual impact. Add a dollop of yogurt or houmous, and scatter the toasted pumpkin seeds on top, plus a few extra chilli flakes if you wish. Cut the other lime half into wedges to squeeze over.
    Tip
    If time is short, take a shortcut and use a 250g pack of pre-cooked quinoa.

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