Description
A vibrant and nutritious turmeric and lemon cauliflower bowl featuring roasted cauliflower florets seasoned with turmeric and cumin seeds, crispy kale, cooked quinoa and lentils, topped with creamy coconut yogurt and mixed seeds. This wholesome vegetarian bowl is packed with flavors and textures, perfect for a healthy lunch or dinner.
Ingredients
Scale
Vegetables & Greens
- 650g cauliflower, cut into florets
- 125g kale, stalks removed, roughly chopped
- 1 lemon, juiced
Spices & Seeds
- 2 tsp ground turmeric
- 2 tsp cumin seeds
- 3 tbsp mixed seeds (hemp, sunflower, pumpkin)
Other Ingredients
- 4 tbsp olive oil
- 250g pouch cooked quinoa & lentils
- 4 tbsp coconut yogurt
- Salt and pepper, to taste
Instructions
- Preheat and prepare cauliflower: Heat the oven to 190C/180C fan/gas 6. Place cauliflower florets and any leaves into a large bowl. Drizzle with 2 tbsp olive oil, then toss with turmeric, cumin seeds, salt, and pepper to coat evenly.
- Roast cauliflower: Spread seasoned cauliflower out on a baking tray lined with baking parchment. Roast in the oven for 25-35 minutes until golden and tender.
- Prepare kale: After the cauliflower has been roasting for 10 minutes, place kale in a large bowl. Massage in the remaining 2 tbsp olive oil and season with salt and pepper.
- Roast kale: Spread the kale over another large baking tray and place it in the oven for the final 10 minutes of roasting time until crisp. Remove and cool on the tray.
- Finish cauliflower: After roasting, squeeze the lemon juice over the cauliflower to add fresh acidity.
- Cook quinoa and lentils: Prepare the quinoa and lentils according to pack instructions and divide between two serving bowls.
- Assemble the bowl: Top the quinoa and lentils with roasted cauliflower, crispy kale, a dollop of coconut yogurt, and sprinkle with mixed seeds.
- Store leftovers: Leftovers can be kept chilled in an airtight container for up to four days.
Notes
- You can substitute kale with spinach or other leafy greens if preferred.
- Adjust the turmeric and cumin seeds quantity to taste if you prefer a milder or stronger spice profile.
- Use gluten-free quinoa and lentils to ensure the recipe is gluten-free.
- For added protein, consider topping with toasted nuts or seeds.
- Ensure to massage the kale well with oil to soften it before roasting.
- Leftovers reheat well in the oven or microwave but keep the seeds and yogurt separate until serving to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Healthy/Vegetarian
Keywords: turmeric cauliflower bowl, roasted cauliflower recipe, healthy vegetarian bowl, quinoa and lentils, turmeric and cumin, roasted kale, coconut yogurt topping
