These bowls are packed with bright, bold flavor and satisfying textures. The roasted cauliflower gets a zesty chili‑lime punch, while the quinoa provides a light, fluffy base. Add creamy avocado, crunchy veggies, and fresh herbs for a well‑rounded, feel‑good meal that’s as tasty as it is nourishing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) • Cauliflower florets • Extra‑virgin olive oil • Chili powder • Lime zest and lime juice • Salt • Black pepper • Quinoa • Garlic powder (optional) • Cumin (optional) • Avocado, sliced • Cherry or grape tomatoes, halved • Cucumber, diced • Fresh cilantro or parsley, chopped • Optional: sliced red onion • Optional: cotija cheese or feta (if not dairy‑free) • Optional: Greek yogurt or tahini for drizzling
Directions
Preheat Oven: Heat oven to a medium‑high temperature (around 425°F / 220°C).
Season Cauliflower: In a large bowl, toss cauliflower florets with olive oil, chili powder, lime zest, lime juice, salt, pepper, and optional garlic powder and cumin until well coated.
Roast Cauliflower: Spread the cauliflower in a single layer on a baking sheet. Roast for about 20–25 minutes, tossing once halfway through, until edges are browned and tender.
Cook Quinoa: While cauliflower roasts, rinse quinoa under cold water and cook it according to package instructions with a pinch of salt. Fluff with a fork when done.
Assemble Bowls: Divide cooked quinoa into bowls. Top each with roasted cauliflower, sliced avocado, tomatoes, cucumber, and any other desired toppings like cheese or onion.
Finish with Herbs: Sprinkle chopped cilantro or parsley over the bowls.
Add Drizzle: Finish with a squeeze of lime or a drizzle of Greek yogurt or tahini before serving.
• Spicy Kick: Add a pinch of cayenne or chipotle powder to the cauliflower seasoning. • Protein Boost: Add black beans, chickpeas, or grilled chicken for extra protein. • Green Goddess: Swap cilantro for basil or parsley and drizzle with pesto. • Mexican Style: Add corn, black beans, and avocado salsa for more bold flavors. • Nutty Twist: Top with toasted pumpkin seeds or sliced almonds for crunch.
Storage/Reheating
• Refrigerator: Store roasted cauliflower and quinoa in separate airtight containers for up to 3–4 days. • Freezer: Quinoa can be frozen up to 2 months; cauliflower may lose texture if frozen. • Reheat: Warm cauliflower and quinoa gently in the microwave or in a skillet with a splash of water to re‑steam. Add fresh toppings after reheating.
FAQs
Can I use another grain instead of quinoa?
Yes — brown rice, farro, couscous, or bulgur all work well as alternatives.
Is this dish gluten‑free?
Yes — quinoa and vegetables make this naturally gluten‑free.
Can I make this vegan?
Absolutely — skip dairy toppings like cheese or yogurt and use tahini or avocado instead.
How do I make the cauliflower extra crispy?
Make sure the cauliflower is spread out with space between pieces and roast at a high temperature.
Can I add greens to the bowl?
Yes — spinach, arugula, or kale can be added for extra nutrients.
What can I use instead of lime?
Lemon juice and zest make a bright substitute if you don’t have lime.
How do I keep quinoa fluffy?
Rinse it before cooking and use the proper water‑to‑quinoa ratio as instructed on the package.
Can I meal prep these bowls?
Yes — store components separately and assemble when ready to eat for best texture.
What toppings pair well with this bowl?
Avocado, fresh herbs, diced red onion, and a yogurt or tahini drizzle enhance flavor and texture.
How do I adjust the heat level?
Increase chili powder or add cayenne for more spice, or use milder spices for less heat.
Conclusion
Chili‑Lime Roasted Cauliflower Quinoa Bowls bring big flavor to a wholesome, colorful meal that’s easy to customize. With zesty roasted cauliflower, fresh veggies, and bright citrus notes, these bowls are satisfying, nutritious, and perfect any day of the week.
A vibrant and nourishing bowl featuring chili-lime roasted cauliflower served over fluffy quinoa with fresh vegetables and optional creamy toppings.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 bowls
Category:Main Dish
Method:Roasting
Cuisine:Mediterranean-Inspired
Diet:Vegetarian
Ingredients
1 large head cauliflower, cut into florets
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons chili powder
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
1/2 teaspoon ground cumin (optional)
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 avocado, sliced
1 cup cherry or grape tomatoes, halved
1 cup cucumber, diced
1/4 cup fresh cilantro or parsley, chopped
Sliced red onion (optional)
Cotija cheese or feta (optional)
Greek yogurt or tahini, for drizzling (optional)
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, toss cauliflower florets with olive oil, chili powder, lime zest, lime juice, salt, black pepper, garlic powder, and cumin if using.
Spread cauliflower in a single layer on a baking sheet and roast for 20–25 minutes, tossing halfway, until tender and lightly browned.
While the cauliflower roasts, cook quinoa in water or broth according to package instructions. Fluff with a fork when done.
Divide cooked quinoa evenly among serving bowls.
Top quinoa with roasted cauliflower, avocado slices, tomatoes, cucumber, and any additional toppings.
Sprinkle with fresh herbs and finish with a drizzle of yogurt or tahini and extra lime juice if desired.
Serve warm or at room temperature.
Notes
Spread cauliflower evenly on the pan for maximum crispiness.Store components separately for best meal-prep results.Add beans or grilled protein for a more filling meal.Lemon juice can be used if lime is unavailable.
