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Roasted Cauliflower Bowls with Creamy Coconut Dressing

An image of prepared Roasted Cauliflower Bowls with Creamy Coconut Dressing made with asparagus, cauliflower, carrots, quinoa, turmeric, Pacific Foods® Organic Coconut Original Beverage, avocado and mixed greens.
  • 15 min
    Prep Time
  • 45 min
    Total Time
  • 4 people
    Serves
  • 469 per 1 serving
    Calories

Ingredients

  • 1 pound asparagus, trimmed
  • 1 pound cauliflower, about half a head
  • 5 carrot, cut into matchsticks
  • 1 cup quinoa
  • 1 teaspoon turmeric
  • 1 tablespoon olive oil
  • 1/2 cup Pacific Foods™ Organic Coconut Original Plant-Based Beverage
  • 3 tablespoons tahini paste
  • 2 tablespoons fresh orange juice
  • 1 teaspoon maple-flavored syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds
  • 1 avocado, peeled, pitted and sliced
  • 1 cup mixed salad greens

Instructions

  • Step 1

    Preheat oven to 350°F. In a large mixing bowl, toss cauliflower, asparagus, and carrots in olive oil. Spread vegetables out on a roasting pan and sprinkle them with salt, pepper, and turmeric, roast in oven for 20 minutes. 

  • Step 2

    While the vegetables are roasting, bring quinoa and 2 cups water to a boil in a medium saucepan. Cover and simmer until tender, typically 15 to 20 minutes. 

  • Step 3

    In a small bowl, combine the coconut milk, tahini, orange juice, maple syrup, sesame oil and sesame seeds and mix thoroughly. Assemble your bowls by adding quinoa, roasted vegetables, avocado, greens and a few generous spoonfuls of dressing.

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