Cilantro-Lime Cauliflower Quinoa Bowls of Kelly Barton
Roast the cauliflower and chickpeas. Heat oven to 425°F. In a large mixing bowl, whisk together the oil, chili powder, garlic powder, cumin, paprika and salt un
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Cooking tools:
- Fine-mesh sieve
- Saucepan
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Oven
- Stove
- Fork
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Can opener
- Paper towel
- Serving bowl
Ingredients
- 2 tablespoons avocado oil (or any neutral oil)
- 2 teaspoons chili powder
- 1 teaspoon each: garlic powder, ground cumin, smoked paprika, fine sea salt
- 1 medium cauliflower, cut into bite-sized florets
- 1 (15-ounce) can chickpeas, rinsed, drained and patted dry
- 1/4 cup lime juice
- 2 tablespoons avocado oil
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon each: chili powder, fine sea salt, garlic powder, ground cumin
- 1 small red onion, thinly sliced
- 2/3 cup roasted pepitas, plus extra for garnish
- 2/3 cup chopped cilantro, plus extra for garnish
- 1 cup uncooked tri-color quinoa, rinsed and drained
- 1 avocado, sliced
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