Vegan Cauliflower Black Bean and Quinoa Buddah Bowl
 
Prep time
Cook time
Total time
 
One of my favorite simple go-to weekly meals includes piling a bunch of nutrient dense foods into a bowl. This Vegan Cauliflower Black Bean and Quinoa Buddah Bowl is simple, healthy, and has all the nutrients you need without the hassle of loads of time and effort. Seriously, within 30 minutes you have a delicious, beautiful, and nutrient dense bowl ready to be devoured.
Author:
Recipe type: Buddah Bowl
Cuisine: American
Serves: 4
Ingredients
  • The Cauliflower
  • 1 cauliflower, chopped
  • 1 Tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • Salt to taste
  • The Quinoa
  • 1 cup quinoa
  • 2 cups water
  • Salt to taste
  • The Black Beans
  • 1 can black beans
  • 1 Tbsp olive oil
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 1-2 tsp chili powder
  • 1 tsp cumin
  • Toppings
  • 1 cup purple cabbage, chopped
  • 1 avocado, sliced
  • ½ cup cilantro, chopped
Instructions
  1. Roast the Cauliflower. Heat the oven to 400°F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, toss the chopped cauliflower with the olive oil, chili powder, ground cumin, garlic powder, and salt.
  3. Spread the cauliflower evenly over the baking sheet. Transfer to the oven and roast for 25 minutes.
  4. Make the black beans. Heat a pan over medium high heat. Add the oil and heat until it simmers.
  5. Add the onions to the oil and sauté, stirring occasionally, until soft and translucent, 5-6 minutes.
  6. Add the chili powder and cumin. Add the black beans and the liquids with the red bell pepper to the pan and stir until all ingredients are well mixed.
  7. Bring the liquid to a boil, then reduce to a simmer. Simmer 15 minutes, stirring occasionally, until the liquid is absorbed.
  8. While the black beans simmer, make the quinoa. Place the quinoa into a sauce pan and cover with 2 cups water or broth and add ½ tsp salt.
  9. Bring the liquid to a boil, then reduce to a simmer, cover, and cook for 15 minutes, or until all the water is absorbed.
  10. Turn off the heat, and keep covered an additional 10 minutes.
  11. Prepare additional toppings. I then added pickled purple cabbage for a colorful topping. Other optional toppings are sweet potatoes, corn, avocado, and cilantro.
  12. Assemble the bowl.
  13. *The nutrient analysis includes the cabbage, avocado, and cilantro.
Nutrition Information
Serving size: 1 bowl Calories: 368.4 Fat: 12.3 Saturated fat: 1.5 Carbohydrates: 54.3 Sugar: 7.4 Fiber: 10.1 Protein: 13.0 Cholesterol: 0
Recipe by Sarah Koszyk at https://sarahkoszyk.com/vegan-cauliflower-black-bean-and-quinoa-buddah-bowl/