Description
Help yourself to a bowl of health and wellness with this plant-based protein recipe.
Ingredients
- ½ cup quinoa
- 1 head cauliflower, chopped
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- ¼ cup nutritional yeast
- 1 tsp turmeric
- Salt and pepper
- 1 cup cherry tomatoes, sliced in half
- 2.25 oz black olives, sliced
- 1 cup cilantro, divided in half and chopped
- 1/2 red onion, chopped
- 1 lime, zested and juiced
- 3 cups fresh baby spinach or any green you prefer
- 1 14 oz can of black beans, drained
- Tortilla chips (optional)
For the dressing:
- ½ of a ripe avocado
- 2 tbsp cup nutritional yeast
- 1 tsp cumin
- 1 lime, juiced
- ½ cup water (more if necessary)
- ¼ cup cilantro
- 1 clove garlic
- Salt and pepper, to taste
Instructions
For the quinoa:
- Cook according to package directions.
For the cauliflower:
- Preheat oven to 425 degrees.
- Chop cauliflower and toss with olive oil, cumin, smoked paprika, nutritional yeast, turmeric, salt and pepper.
- Roast for 20 to 30 minutes, until fork-tender. Check occasionally and toss to make sure it doesn’t burn.
- While the cauliflower is roasting, assemble the rest of the salad.
For the tomato salad:
- Toss tomatoes, black olives, ½ of the cilantro, and red onion with juice from one lime and a dash of salt and pepper in a small bowl. Put in the refrigerator.
For the dressing:
- Toss everything in a blender and blend until smooth. Set in the refrigerator until ready to use.
To assemble:
- Place spinach in a bowl, top with desired amount of quinoa, black beans, cauliflower, and tomato salad.
- Drizzle with dressing, top with tortilla chips, if desired, and serve.