Cauliflower Quinoa Tabouli Bowls
These cauliflower quinoa tabouli bowls are loaded with nutrition, flavour and texture. They feature roasted cauliflower, quinoa tabouli, kale, kalamata olives, pickled red onions and creamy tahini sauce. This recipe is vegan, gluten-free and can be made ahead of time so works great for meal prep. Try it for a filling, comforting and delicious plant-based dinner that everyone will love.
For the roasted cauliflower I used olive oil, lemon, cumin, coriander, paprika, garlic powder, sea salt and pepper and roasted it for 45 minutes until soft and tender but nicely browned. It’s so good! For a little spicy kick, try adding a pinch of red pepper flakes.
There are many different ways you can make tabouli, also many different ways you can spell it. Taboubel..taboulleh…tabouli is traditionally made chopped parsley, tomatoes, mint, onion, bulgur or couscous, olive oil, lemon juice, salt and pepper.
I kept this one very simple since the dish already has a lot going on. That being said, it’s full of flavour and really delicious so you could even just make the tabouli portion of this recipe for a quick and healthy meal. I used quinoa, lemon, parsley, mint, lemon juice, tomato, cucumber, salt and pepper. Since the bowls already feature pickled onions, I left out the onion but otherwise it’s fairy close to a traditional taboulleh.
Quick Pickled Onions
I looove these quick pickled red onions. I make them often and add them to pretty much every salad and bowl I make. They’re also awesome on sandwiches, in wraps, on avocado toast, in savoury breakfast bowls and more. They take just a couple minutes to make and you can keep them in the fridge for weeks.
To make them:
- Add 1 sliced red onion to a bowl.
- Pour boiling water over it and let sit for 15 minutes.
- Drain then place the onion in a jar.
- Add white vinegar to cover and a spoonful of organic sugar. You can also add some garlic if you like.
- Let them sit 30 minutes and they’re ready to eat. That’s it! Store in the fridge for up to 2 weeks.
Quinoa Tabouli Bowls
Alright, for this delicious, filling, beautiful salad you will need:
- Tahini sauce. My go-to. Always. Takes minutes to make, tastes amazing, goes with everything! I kept this version super simple, no blending required. Just stir the ingredients together in a bowl until smooth and creamy.
- Pickled onions. Again, takes minutes to make and ups the flavour factor x 1000.
- Quinoa tabouli. Cook the quinoa, mix it up with the rest of the ingredients. Done.
- Roasted cauliflower. Savoury, tender, crisped, comforting, perfect with the tahini sauce, it’s a key part of this recipe!
- Kale. Because we can all use a little more dark, leafy greens in our diets! Plus I just like the sturdiness that kale offers, as opposed to spinach which gets soggy and means this salad is still a-ok the next day. I massaged the bed of kale with a teensy bit of olive oil and lemon juice to help soften it up a bit.
- Kalamata olives. Because, olives.
It seems like there’s a lot going on but this is actually really easy and can be made for meal prep too.
Here’s the flow I would recommend making this recipe:
- Boil water and pour over the sliced onions, let those sit for 15 minutes.
- While those are soaking, prep the cauliflower and get it in the oven.
- Start cooking the quinoa. While it’s cooking, finish making the pickled onions and set those aside then prep the ingredients for the tabouli.
- Mix up the tahini sauce and prep the kale.
- Once the cauliflower is done, assemble the bowls and dig in!
If you’re making this for meal prep, make the tahini, cauliflower and quinoa tabouli ahead of time store in the fridge for assembly as needed, or divide into 4 containers to grab and go for meals as you need them.Print
For the Quinoa Tabouli
- 1 cup uncooked quinoa
- 3 tbsp fresh lemon juice
- 3/4 cup fresh parsley, finely chopped
- 3–4 tbsp finely chopped fresh mint (approx. 6–7 large leaves)
- 1 tomato, diced
- 1/2 a cucumber, diced
- 1/2 tsp each sea salt and black pepper
For the Roasted Cauliflower
- 1 head cauliflower, chopped into small florets
- 2 tbsp olive oil
- spritz of fresh lemon juice
- 1 tsp each cumin, paprika, coriander and sea salt
- 1/2 tsp black pepper
- 2 tsp garlic powder
For the Tahini Sauce
For the Bowls
- kalamata olives
- pickled red onions (see notes)
- finely chopped kale (massage with a tiny bit of olive oil and lemon if desired)
- Make the roasted cauliflower. Pre-heat the oven to 425 degrees F. Chop the cauliflower into small pieces and add to a bowl with the spices, olive oil and a spritz of lemon juice. Use your hands to thoroughly coat each piece. Spread on baking sheet (I used a silicone baking mat) and roast at 425 degrees for 45 minutes.
- Make the quinoa. Cook the quinoa according to package instructions. While the quinoa is cooking, add the rest of the tabouli ingredients to a bowl. Once the quinoa is cooked, add that to the bowl and mix well.
- Make the tahini sauce. Add the tahini sauce ingredients to a small dish and stir vigorously to combine. It will be smooth and creamy when it’s done.
- Assemble the bowls. Prepare 4 bowls or containers. Add a big handful of chopped kale to each and then divide the roasted cauliflower and tabouli amongst them. Add pickled onions and kalamata olives to each then finish with the tahini sauce.
To make pickled onions, add 1 sliced red onion to a bowl then pour boiling water over them and let sit for 15 minutes. Drain then place the sliced onion in a jar or glass container of choice. Cover with white vinegar to cover and add a spoonful of organic sugar. Let them sit 30 minutes and they’re ready to eat. Store in the fridge for up to 2 weeks.
Keywords: quinoa, cauliflower, quinoa tabouli, roasted cauliflower, tahini sauce