Ready in about 40 minutes, these roasted cauliflower and tempeh bowls with jalapeno ranch are satisfying and packed with flavor! Cooked quinoa is combined with arugula, roasted cauliflower and tempeh, avocado, and a jalapeno ranch dressing made with Greek yogurt. These gluten free and vegetarian buddha bowls are perfect for lunch or dinner.
I love roasted cauliflower but what makes me love it even more is when it’s paired with crispy golden tempeh and this banging jalapeno ranch! These vegetarian roasted cauliflower and tempeh bowls are my version of a buddha bowl. Fluffy cooked quinoa is paired with peppery arugula, a mix of roasted cauliflower and tempeh, buttery avocado, and a tangle of pickled onions. Everything gets a healthy drizzle of a homemade jalapeno ranch made with Greek yogurt, herbs, and spices. All of the components come together in about 40 minutes since the cauliflower and quinoa cook at the same time and the leftovers can easily turn into lunch the next day with no reheating required. I call that a major WIN!
Notes on Ingredients and Substitutions
You can easily make the dressing vegan by using your favorite vegan plain Greek-style yogurt. Pickled jalapeno slices are typically available in regular (spicy) and tamed (mild) so make sure to choose the one that matches the heat level you want in your dressing! Traditional tempeh is gluten free as it’s made with soybeans but some varieties include grains like barley and wheat so make sure to check the label if you’re gluten free. I love peppery arugula in these bowls but you can use any lettuce or baby greens that you like. A mix of butter lettuce and crunchy romaine lettuce would be especially delicious!
Roasted Cauliflower and Tempeh Bowls in 4 Easy Steps
Want a super flavorful dressing? Make it the day before you need it so that the flavors have a chance to marry!
Time Saving Tips
- Buy a bag of pre-cut cauliflower florets to save some time on chopping.
- Use a package of pre-cooked quinoa or your favorite grain.
- Use your favorite store-bought sauce or dressing in place of the jalapeno ranch.
- If you want to save time on meals later in the week, take advantage of the oven already being on and roast a second tray of mixed veggies that you can use in other meals!
More Plant-Based Bowls to Enjoy
I love a good bowl meal. Simply pair a few components together with a super flavorful sauce and you’re good to go! If you like veggie sushi, you’ll love this deconstructed veggie sushi roll bowl with tofu and spicy mayo. If you feel like something super fresh that only takes about 20 minutes to put together, I highly recommend these crispy tempeh vermicelli bowls. Want something on the spicy side? Try these gochujang tofu bowls.
Roasted Cauliflower and Tempeh Bowls with Jalapeno Ranch
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Ready in about 40 minutes, these roasted cauliflower and tempeh bowls with jalapeno ranch are satisfying and packed with flavor! Cooked quinoa is combined with arugula, roasted cauliflower and tempeh, avocado, and a jalapeno ranch dressing made with Greek yogurt. These gluten free and vegetarian buddha bowls are perfect for lunch or dinner.
Ingredients
for the jalapeno ranch
- 1 heaped cup plain Greek yogurt, or plain vegan Greek-style yogurt
- 2 tablespoons olive oil
- 2 teaspoons maple syrup
- 8–10 slices pickled jalapeno
- 1 handful cilantro leaves
- 1 small lemon, juiced
- 1/2 teaspoon dried dill
- 1 tablespoon chopped chives
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
for the bowls
- 1 8–ounce block tempeh, crumbled into small pieces.
- 2 tablespoons olive oil
- 1 medium cauliflower crown, cut into bite-sized florets
- Sea salt, to taste
- Pepper, to taste
- 1 cup uncooked quinoa
- 2 cups water, or broth
- 4–6 ounces arugula
- 2 medium avocados
- pickled onions, optional
Instructions
Preheat the oven to 425 degrees. Lightly grease a large baking sheet with olive oil. Or, for easier clean up, line it with parchment paper.
Make the dressing first. Add all of the ingredients to a wide mouth pint or larger jar and blitz with an immersion blender until fairly smooth. If you don’t have an immersion blender, add everything to a standard upright blender and pulse several times to blend. Set the dressing in the fridge until you finish the remaining components.
Add the cauliflower florets and crumbled tempeh to a large bowl. Drizzle with about 2 tablespoons of olive oil and season with salt and pepper. Toss to coat then spread everything in an even layer on the baking sheet. Roast the cauliflower and tempeh on the middle rack of the preheated oven for 15 minutes. Remove the baking sheet and toss everything, then roast it for an additional 10-15 more minutes until the tempeh and cauliflower are golden.
While the cauliflower and tempeh roast, cook the quinoa. Combine the uncooked quinoa with 2 cups of water and a pinch of salt in a large pot. Bring the water to a boil over medium high heat, stir, then cover and reduce the heat to medium low. Cook the quinoa for 15 minutes or until all of the water has been absorbed. Fluff with a fork before serving.
Divide the quinoa and roasted cauliflower and tempeh between four bowls. Add 2-3 handfuls of the arugula to each bowl and the flesh of half an avocado. Add a forkful of pickled onions if desired, then serve the jalapeno ranch on the side.
Store leftovers in the fridge and enjoy within 5-7 days. I like to toss all of the components together and eat it as a big salad the next day but if you prefer, you can reheat the cauliflower, tempeh, and quinoa before combining it in your bowl with the arugula, avocado, and dressing.
Notes
- The dressing tastes best if it is made the day before! This allows the flavors to marry and intensify.
- A fuller fat Greek yogurt will yield a richer tasting dressing.
- The jalapeno ranch is on the thinner side once it is blitzed with the immersion blender. If you prefer a thicker dressing, mince the pickled jalapeno, cilantro, and chives then whisk all of the ingredients together.
- For a tangier dressing, add 1-2 teaspoons of the pickling liquid from the jalapenos.
- For a mild dressing, make sure to used “tamed” or mild pickled jalapeno slices.
- If you’re gluten free, make sure to check the label of your tempeh or look for one made only with soybeans rather than a mix of grains.
- I loved adding a tangle of pickled onions on top but you can leave these off or add a spoonful of sauerkraut or your favorite pickled veggies if you like.
- Between the quinoa, tempeh, and Greek yogurt, these buddha bowls have a fair amount of protein. If you want to add even more, I recommend adding come cooked beans or lentils
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
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