Cauliflower Steak & Coconut Quinoa Bowl - Mindful by Sodexo Recipes

Ingredients

• 1/3 cup nonfat plain Greek yogurt 2 Tablespoons tahini 1 Tablespoon lemon juice 1 teaspoon lemon zest 1/2 teaspoon Kosher salt
• 1 medium fresh cauliflower 1 ½ teaspoon canola oil 1/4 teaspoon Kosher or sea salt 1 1/8 teaspoon Moroccan seasoning
• 2 cups butternut squash, peeled and sliced into 1-inch cubes 1 ½ teaspoon extra virgin olive oil 1/8 teaspoon Kosher or sea salt One pinch of ground black pepper
• 1 cup low sodium vegetable stock, store-bought or homemade 1/2 cup tri-color quinoa 1/2 teaspoon curry powder 2 ½ teaspoons unsweetened shredded coconut 1/4 teaspoon Kosher or sea salt
• 1/2 cup thinly sliced roasted red peppers, store-bought or homemade 2 cups baby arugula