Quinoa Cauliflower Bowl with Almond Sriracha Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted cauliflower and quinoa served over sautéed greens with an almond-sriracha dressing. A nourishing plant-based bowl with bold flavors, naturally free of major allergens.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/2 cup quinoa
- 1 cup water
- 1/4 tsp salt
- 1/2 tsp sesame oil
- 1/2 tsp sriracha
- 1/2 head of large cauliflower or 1 small cauliflower (chopped into small florets)
- 1 tsp sesame oil
- 1 tsp oil
- 1 tsp or more Sriracha to taste
- 1/4 tsp ginger powder
- 4-5 large leaves of collard greens (tough ribs removed and chopped chiffonade)
- 1/2 teaspoon oil
- a generous pinch of salt and garlic powder
- 2 Tablespoons water
- 3 Tablespoons Almond butter (or use any other nut butter like Peanut butter)
- 2 tsp ginger minced
- 1/4 tsp garlic powder
- 1-2 tsp Sriracha to taste
- 1 tsp apple cider vinegar
- 2 tsp maple syrup
- 2 tsp extra virgin olive oil
- 3 Tablespoons coconut milk ((I use So delicious Lite culinary coconut milk_)
- a generous pinch of salt
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 926mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 957mg
- Calcium
- 243mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 926MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.