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A warm bowl with a base of quinoa and lentils tossed warm with currants, cumin, coriander, and cinnamon, topped with spiced, roasted cauliflower, sliced almonds, Italian parsley, and a drizzle of white balsamic vinaigrette.
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*To prepare Spiced Cauliflower: Combine 4 parts curry powder to 1 part turmeric with canola oil and lemon juice. Dress the cut cauliflower florets in the spice mix and roast at 425⁰F (220⁰C) for 10 minutes.
**To prepare White Balsamic vinaigrette: Combine 2 parts avocado oil to 1 part white balsamic vinegar
Chef’s Tip: Something as simple as rotating a seasonal apple or plant based cheese through this bowl will allow it to remain vegan but provide some delicious flavor pairings.