Servings 6
Total time 45min

Curried Quinoa Veggie Bowl


  • Cauliflower
  • Quinoa


  1. Preheat oven to 230°C (450°F).
  2. Whisk together melted coconut oil, garam masala, cumin and salt in a large bowl. Add cauliflower and toss until well coated.
  3. Arrange on a baking sheet and bake until tender, about 35 minutes.
  4. Meanwhile, melt 1 Tbsp (15 ml) coconut oil in a medium saucepan over medium heat.
  5. Add garlic and onion and sauté for 5 minutes, until transparent.
  6. Add quinoa and cook for another 5 minutes, stirring often.
  7. Add Silk, curry powder and salt, bringing mixture to a boil.
  8. Reduce heat to a simmer, cover and cook for 20 minutes.
  9. Remove from heat and stir in peas.
  10. Spoon into bowls and top with roasted cauliflower and toasted coconut, if desired.