Roasted Cauliflower Chimichurri Quinoa Bowl (Printable)
Roasted cauliflower and quinoa tossed with chimichurri, topped with toasted pumpkin seeds and avocado for a nourishing bowl.
# What You’ll Need:
→ Vegetables
01 - 1 large head cauliflower, cut into florets
02 - 1 cup cherry tomatoes, halved
03 - 1 small red onion, sliced
04 - 2 tablespoons olive oil
05 - 1/2 teaspoon smoked paprika
06 - Salt and black pepper, to taste
→ Grains
07 - 1 cup quinoa, rinsed
08 - 2 cups water or vegetable broth
→ Chimichurri Sauce
09 - 1 cup fresh parsley, finely chopped
10 - 1/2 cup fresh cilantro, finely chopped
11 - 3 garlic cloves, minced
12 - 1/2 cup extra virgin olive oil
13 - 2 tablespoons red wine vinegar
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon red pepper flakes (optional)
16 - Salt and black pepper, to taste
→ Toppings
17 - 1/3 cup toasted pumpkin seeds (pepitas)
18 - 1 small avocado, sliced (optional)
19 - Lemon wedges, for serving
# How-To Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, toss cauliflower florets, halved cherry tomatoes, and sliced red onion with olive oil, smoked paprika, salt, and black pepper until evenly coated. Spread the seasoned vegetables in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through, until the cauliflower is golden brown and fork-tender. Remove from the oven and set aside.
04 - While the vegetables roast, combine rinsed quinoa and water or vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.
05 - In a small bowl, combine finely chopped parsley, finely chopped cilantro, minced garlic, extra virgin olive oil, red wine vinegar, dried oregano, red pepper flakes if using, salt, and black pepper. Stir thoroughly until well blended and set aside to allow flavors to meld.
06 - Divide the fluffy quinoa evenly among four bowls. Arrange the roasted cauliflower, cherry tomatoes, and red onion over the quinoa. Drizzle generously with chimichurri sauce.
07 - Sprinkle toasted pumpkin seeds over each bowl. Top with avocado slices if desired. Serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- The chimichurri doubles as a dressing and a condiment, so you get bold flavor without extra work.
- Everything cooks on one sheet pan and one pot, meaning cleanup is almost nonexistent.
- It reheats beautifully for lunch the next day, if you even have leftovers.
02 -
- Crowding the baking sheet is the fastest way to steamed, soggy cauliflower instead of the roasted, caramelized edges you want.
- Letting the chimichurri sit for at least 10 minutes before serving melds the flavors in a way that immediate use simply cannot match.
03 -
- Toast the pumpkin seeds in a dry skillet over medium heat, shaking constantly, until you hear them pop and see them puff up, which takes about three minutes.
- Squeeze the lemon over the bowl right before eating, not before storing, because the acid will break down the avocado and dull the chimichurri if it sits too long.