Lunch | the ultimate vegan grain bowl
the ultimate vegan grain bowl
- 1 large head cauliflower (~2 1/4 pounds)
- extra-virgin olive oil
- 2 teaspoons garlic powder
- 1 1/4 teaspoons kosher salt, divided
- freshly-ground black pepper
- 1 (15.5-ounce) can white beans
- 1 cup quinoa, rinsed
- 1/4-1/3 cup hot sauce (depending on spiciness preference), such as Frank’s RedHot
- 1 cup packed tender herbs (I used a mix of cilantro, parsley, dill, chives)
- 2 tablespoons tahini
- 1 lemon, plus wedges for serving
- 1 ripe avocado
- More herbs for serving or a leafy green like arugula (can dress lightly with olive oil + lemon juice if you want)
Heat the oven to 450°F. Trim the cauliflower, cut into florets, place on a sheet pan, and toss with 2 to 3 tablespoons of oil (the amount will depend on the size of your cauliflower). Add garlic powder, 1 teaspoon of the salt, and several grinds pepper and toss to coat. Roast for 15 min (it should be beginning to brown and crisp).
Meanwhile, drain but DO NOT RINSE the white beans and pat dry (this helps them get crispier). Cook quinoa (or grain of choice) according to package directions.
Remove the cauliflower from the oven. Pour the hot sauce overtop, toss to coat, and push to one side of the pan. Pour HALF the beans onto the pan, drizzle with oil and season with salt and pepper. Return to the oven until everything is crispy, 20-25 minutes more.
Now: make the sauce! Combine the herbs, remaining beans, tahini, 2 tablespoons olive oil, juice of 1 lemon, 2 tablespoons warm water, 1/4 teaspoon kosher salt and several grinds pepper in a food processor or mini chopper. Process until smooth, adding more warm water to thin it out as needed. Season again to taste.
Spoon some of the sauce into each bowl. Top with cauliflower and crispy beans, quinoa, avocado, and more herbs or a leafy green like arugula. Drizzle with more sauce and serve with lemon wedges.
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