Share this recipe
10 cups (2.5 L) quinoa, cooked, held warm
10 cups (2.5 L) whole red lentils, cooked, held warm
5 cups (1.25 L) red currants, fresh or dried
1 Tbsp (15 mL) cumin
½ Tbsp (7 mL) coriander
1 tsp (5 mL) cinnamon
10 cups (2.5 L) spiced cauliflower, roasted*
5 cups (1.25 L) sliced almonds
2 ½ cups (625 mL) flat leaf Italian parsley, roughly chopped
10 oz (300 mL) white balsamic vinaigrette**
*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.