Start off the year with a simple roasted cauliflower detox bowl with a creamy, tahini sauce!
Today, I am SO excited to be collaborating with the lovely Willow from Will Cook For Friends to bring you this detox bowl! Willow is currently sharing a healthy recipe EVERY single day in January, so you won’t be short of healthy inspiration at all.
Willow is sharing some gorgeous roasted cauliflower steaks which are slathered in the gorgeous tahini sauce that we’re going to top some detox bowls with…
This year, I’m really trying to focus on eating as many whole foods as possible. Meals like this detox bowl have a combination of grains, fresh veggies and some healthy fats, meaning you get a nutritious and satisfying lunch, that’s completely processed food free. If you wanted to add some protein too, a dollop of homemade hummus, some beans or tofu would work great. You can really customise this bowl to be whatever you want it to be.
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
bowls |
- 3 Large Kale Leaves
- 1 clove garlic
- 1/2 cup (85g) Quinoa (dry weight)
- 1/4 Red Cabbage
- 1 Avocado
- 1/2 a Large Cauliflower
- 1 tsp olive oil
- 1/4 tsp Ground Cumin
- Cress
- 1 head garlic roasted
- 1/2 cup (75g) Raw Cashews soaked overnight in water
- 2 tbsp Tahini
- 4-6 tbsp Water or more, as needed
- 1/4-1/2 tsp Kosher Salt
Ingredients
Bowls
Tahini Sauce
| |
- Preheat the oven to 200°C. Chop the cauliflower into florets and toss with the olive oil and ground cumin. Roast for 20-25 minutes until golden.
- To make the sauce, add all ingredients except the water and salt to a food processor. While blending, drizzle in the water a little at a time until the sauce starts to become smooth. Continue processing, scraping down the sides or adding additional water as needed, until the sauce is as smooth as your food processor can make it. Add salt to taste.
- Boil the quinoa in a saucepan for 10 minutes then drain and set aside. Meanwhile, chop the kale and red cabbage into thin strips and saute in a frying pan with the minced garlic clove over a medium heat until wilted. Add in the quinoa and toss so everything is mixed together.
- Place some of the kale mixture in the bottom of a bowl and top with sliced avocado, some of the roasted cauliflower, a drizzle of the tahini sauce and if desired, sprinkle some cress on the top.
About Lauren Caris
Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.
