Roasted Cauliflower Quinoa Bowl

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Roasted Cauliflower Quinoa Bowl (With Black Beans and Feta)

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4–6

Ingredients

For the Roasted Cauliflower:

  • 1 large head cauliflower, cut into bite-size florets

  • 2 tbsp olive oil

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • Salt and black pepper to taste

For the Quinoa Bowl:

  • 1 cup quinoa, rinsed

  • 2 cups vegetable broth or water

  • 1 can (15 oz) black beans, drained and rinsed

  • ½ cup crumbled feta cheese

  • ½ cup cherry tomatoes, halved

  • ¼ red onion, finely chopped

  • ¼ cup fresh parsley, chopped

For the Dressing:

  • 3 tbsp olive oil

  • 2 tbsp fresh lemon juice

  • 1 tsp Dijon mustard

  • 1 clove garlic, minced

  • Salt and black pepper to taste

Instructions

1. Roast the Cauliflower: Preheat oven to 425°F (220°C). Toss cauliflower with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and tender.

2. Cook the Quinoa: Combine rinsed quinoa and broth in a saucepan. Bring to a boil, cover, and simmer for 15 minutes until fluffy. Let rest for 5 minutes, then fluff with a fork.

3. Prepare Dressing: Whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.

4. Assemble: Divide quinoa among bowls. Top with roasted cauliflower, black beans, cherry tomatoes, red onion, and feta.

5. Finish & Serve: Drizzle with lemon dressing, sprinkle with fresh parsley, and gently toss. Serve warm or chilled!

Tips:

  • Add avocado for extra creaminess.

  • Use fresh lemon juice for the brightest flavor.

  • Add cucumber or roasted sweet potatoes for variety.

  • Store dressing separately to keep everything fresh.

Enjoy! A colorful, protein-packed bowl loaded with roasted vegetables, hearty quinoa, black beans, and tangy feta. 🥗

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