We may earn money or products from the companies mentioned in this post.
Spicy Quinoa Bowl
(Makes four bowls)
This quinoa bowl is vegan and when I say spicy I mean spicy. I never used to be a spicy food person until I moved in with my fiancee and he turned me on to the flavors. He also likes to remind me that spicy food increases your metabolism.
For this recipe I did everything on a whim and wrote it down as I went.
Firstly preheat the oven to 400 degrees.
Some quinoa recipes vary by time so cook the quinoa based on the package directions. You can always substitute water for vegetable broth to add more flavor to the quinoa.
Rinse the chickpeas well and toss them in a small bowl with the cayenne, chili powder, and a pinch of salt. Add the olive oil to get the spices to stick to the chickpeas. Place in a single layer on a baking sheet in order to cook them evenly. There are also a ton of recipes out there for roasted chickpeas and the spices can be adjusted or changed if you want more or less heat here.
You should always drain your tofu between paper towels or cloth before cooking it. I have made the mistake of not doing this step in my early days of cooking tofu and the flavor is awful. The liquid in the tofu can also affect the way the tofu cooks. Sometimes it can take way longer or just not ever crisp up if you do not drain it.
Next you will want to cut the cauliflower from the stalk and break it down to smaller bite size pieces. I broke it up with my hands because it was easier for me to do it this way but it can be down with a knife also.
Place the cauliflower on a baking sheet and set aside.
In a small bowl whisk the almond milk and the siracha sauce together until it is well mixed. Honey adds a little bit to the flavor but it can easily be left out without being noticeable. Drizzle this mixture over the cauliflower in the baking sheet. Toss to ensure that the cauliflower is coated. I drizzled a little extra siracha on the top, but this was only to please my inner aestheticism. It added a bit of extra heat, so do not do this if you are worried about being able to handle the final outcome.
Now that you have drained your tofu, chop it into small squares and place in a single layer on a baking sheet. I lightly sprayed mine with olive oil cooking spray to help them crisp as they baked. I also lightly sprayed the top of the tofu with the olive oil spray to get the chili flakes and chipotle to stick. I sprinkled the tops of the tofu with a lot of these two, however should be adjusted to your preference. As I said before my fiancee loves hot, so I loaded them up here.
Next throw everything into the oven. The chickpeas and cauliflower roast for about 35- 40 minutes, and the tofu roasts for about 25 minutes. I prefer my tofu with a slight crispiness to it so sometimes I will leave it in a little extra.
Once everything is done, pull them out of the oven and begin assembling the bowls.
Divide the quinoa equally into four bowls and then top with the chickpeas, cauliflower, and tofu.
There will be liquid leftover on the bottom of the cauliflower pan. I pour this equally over the four bowls to soak down into the quinoa. This is optional and adds heat.
I drizzled more hot sauce over the top of the bowl but it is plenty spicy already so I recommend to taste it first!
Spicy Quinoa Bowl
– 1 cup uncooked quinoa
– 1 tbsp olive oil
– 1/2 tsp cayenne
– 1 tsp chili powder
– 1 package extra firm tofu
– Red chili flakes
– Chipotle seasoning
– 1 head of cauliflower
– 1/2 cup almond milk
– 2 tbsp siracha
– 1 tsp honey (optional)
1 Preheat the oven to 400.
2 Cook quinoa to package directions.
3 In a bowl mix rinsed chickpeas with 1 table spoon olive oil, 1/2 a teaspoon of cayenne, 1 teaspoon of chili powder and salt. Place in a single layer in a pan. Roast for 40 minutes
4 Drain tofu and wrap in paper towels to soak up liquid. ( ten to fifteen minutes) Line a baking sheet with parchment paper and lightly spray will olive oil or cooking spray.
Then cube the tofu and place in a single layer on the baking sheet. Lightly spray the top with olive oil spray and sprinkle with red chili flakes and chipotle seasoning. Roast for about 25 minutes.
5 Cut cauliflower from the stalk and break into small pieces.
Add pieces to a baking sheet. In a small bowl mix 1/2 cup almond milk with 2 tablespoons of siracha sauce (add 1 teaspoon of honey optional) Roast for 35 minutes or until tender.
6 Divide the quinoa, tofu, and cauliflower between four bowls. Pour remaining liquid from the cauliflower pan over the bowls equally. Serve.
Makes 4 bowls.