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