Winter Greens Bowl with Quinoa and Cauliflower

Want to easily enhance, expand, and simplify your greens routine? This satisfying Winter Greens Bowl is just the thing. At once hearty and light, fresh and warm, it’s a snap to tailor to taste and time. And, if you’re one for the occasional light superstition, put a pin in this to set up the next New Year right, too. Swapping out chickpeas for black-eyed peas was our version of Black-eyed Peas and Greens this year (served with wholesome, oil-free golden corn muffins, of course!), and it hit the spot. Include some sliced, cooked plant sausage for extra savory satisfaction (I like any Field Roast varieties, and just two links stretches wonderfully for 4+ meals).

Low in calories but brimming with essential vitamins and minerals, dark leafy greens are well-known powerhouses for good health. While crisp salads and refreshing smoothies offer bright invitations to incorporate green leafy goodness into daily diets throughout much of the year, they may not be as appealing during winter months. If you’re craving something a little warmer, good news is sautéing leafy greens can be considered an even healthier option than raw. Lightly cooking can increase the bioavailability of certain minerals, including calcium and iron, making them easier for your body to absorb. Gluten-free ancient grain quinoa, bursting with protein, zinc, fiber, antioxidants, and other nutrients, is a perfect pairing.

You don’t have to incorporate Moringa, but if you’re interested, it’s awfully worthwhile trying it out. Known as the miracle tree, Moringa has been used for centuries for its stupendous nutritional profile. The whole leaves offer abundant health benefits, containing vitamins A, C, and E, calcium, potassium, and protein. Considered one of the most nutrient-dense plants on the planet, Moringa is used worldwide to combat malnutrition by helping to restore imbalances. The strong antioxidants are known to help protect and nourish skin and hair, while other compounds and extracts may promote healthy liver function and cardiovascular health.

Don’t let the steps in assembling this dish deceive you. The active time itself is low, and the option of a quick quinoa and greens bowl with a sprinkling of Moringa is deliciously energizing even without the extra ingredients. Top with roast cauliflower, dried cranberries, almonds, and parsley—or whatever speaks to you. Try blending half an avocado into the cashew cream sauce to build on the green allure even more. Feel free to play, and embrace those greens your way!

Use code HAPPYAPPLE for 15% off Organic India Moringa!

Yield: 4 -6

Author: Wendy McMillan

Winter Greens Bowl with Quinoa and Cauliflower

At once hearty and light, fresh and warm, plus a snap to tailor to taste and time, this satisfying Winter Greens Bowl is just the thing to enhance, expand, and simplify your greens routine.

Ingredients

For the cauliflower

1 medium head cauliflower
2 Tablespoons avocado oil or cooking spray
Sea salt and black pepper

For the quinoa

1 cup quinoa, rinsed
2 Cups low-sodium vegetable broth
4 Cups chopped kale/mixed greens of choice (remove hard stems)
1 15-ounce can garbanzo beans
2 Tablespoons ORGANIC INDIA Moringa, optional
Sea salt and pepper to taste
2 plant-based sausage links, sliced and cooked
Dried cranberries, sliced almonds, chopped parsley to serve (optional)

For the cashew dressing

¾ Cup raw cashews, soaked in warm water
¾ Cup unsweetened almond milk (or water)
Juice of ¼ lemon (about 1 Tablespoon fresh lemon juice)
½ Tablespoon lemon zest (optional)
¼ Teaspoon garlic powder
⅛ Teaspoon paprika
*Optional: meat of ½ a medium avocado
Sea salt and pepper to taste

Instructions

Prepare the dressing: place all ingredients in a blender and process until smooth. Set aside.
Prepare the cauliflower: preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
Cut the cauliflower in half through the core, then lay each half cut-side down to cut again, creating four even wedges. Cut approximately ½-inch wide slices, maximizing flat pieces. Use your fingers or a paring knife to break apart any florets into bite-sized pieces.
Place the cauliflower on the prepared baking sheet; spray lightly with cooking spray and sprinkle with salt and pepper according to taste. Toss to evenly coat and arrange the cauliflower in an even layer. Bake until golden brown on the edges for 30 minutes, turning halfway.
Cook the quinoa: add to a medium pot along with the vegetable broth. Bring to a low boil before reducing heat to medium-low. Cover and cook for 12 to 14 minutes, until the water is absorbed, and the quinoa is fluffy. Remove from heat, fluff with a fork, and leave the lid on to keep warm.
Heat a thin layer of water in a skillet. Sauté the greens until they are wilting, for about 3-4 minutes. Season with salt and pepper and stir in the Moringa.
Add the chickpeas, quinoa, and plant sausage if using into the greens and cook, stirring occasionally, about 5 more minutes. Serve topped with the cauliflower, dried cranberries, almonds, and parsley, as desired.

Nutrition Facts

Calories

570

Fat

26 g

Sat. Fat

4 g

Carbs

70 g

Fiber

14 g

Net carbs

56 g

Sugar

10 g

Protein

21 g

Sodium

567 mg

Cholesterol

0 mg