Roasted Cauliflower & Quinoa Bowl

This roasted cauliflower and quinoa bowl is a light, fresh, and incredibly nourishing lunch that is bursting with flavor and texture. Golden crispy cauliflower florets are roasted to perfection and served over fluffy protein-packed quinoa with creamy avocado, cool cucumber, and juicy cherry tomatoes, all finished with a bright and zesty lemon herb dressing. Simple to prepare and endlessly satisfying, this easy roasted cauliflower quinoa bowl recipe is the perfect healthy lunch for busy weekdays or relaxed weekend meals.

⏱Prep Time

10 minutes

⏱Cook Time

25 minutes

⏱Total Time

35 minutes

🥘 Servings

2 Serving

Ingredients

For the roasted cauliflower:

  • 1 medium head of cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • Salt and black pepper (to taste)

For the bowl:

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 ripe avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced
  • Fresh parsley for garnish
  • Lemon slices for serving

For the lemon herb dressing:

  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper (to taste)

🍽 Serving Suggestion

Serve the roasted cauliflower and quinoa bowl warm or at room temperature. It pairs beautifully with a side of warm pita bread, a dollop of hummus, or a light yogurt dip for a complete and satisfying healthy lunch.

Nutrition (Approximate)

Calories: 460 kcal        Protein: 16 g
Carbohydrates: 52 g        Fat: 22 g

Instructions

  1. Preheat your oven to 210°C (410°F).
  2. Place the cauliflower florets on a large baking tray.
  3. Drizzle with olive oil and season with cumin, turmeric, paprika, salt, and pepper. Toss well to coat evenly.
  4. Roast for 22–25 minutes until golden, crispy, and tender, flipping halfway through.
  5. Meanwhile, add the quinoa and water or vegetable broth to a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes until all the liquid is absorbed.
  6. Fluff the quinoa with a fork and season with salt.
  7. Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, and fresh parsley to make the lemon herb dressing. Season with salt and pepper.
  8. Divide the cooked quinoa between two bowls.
  9. Top with the roasted cauliflower, sliced avocado, cherry tomatoes, and cucumber.
  10. Drizzle generously with the lemon herb dressing.
  11. Garnish with fresh parsley and serve with lemon slices on the side.

⭐ Tips

  • Season the cauliflower with turmeric for a beautiful golden color and anti-inflammatory benefits
  • Cook the quinoa in vegetable broth instead of water for extra flavor
  • Add roasted chickpeas for extra crunch and plant-based protein
  • This bowl works great as a meal prep — store components separately and assemble before serving