Quinoa Veggie Bowl with Sriracha Ginger Sauce
This Quinoa Veggie Bowl is dressed with a flavorful sriracha ginger sauce that helps elevate the sautéed cauliflower and asparagus mixed in. Simple ingredients and naturally vegan and gluten free.
Why You’ll Love this Quinoa Power Bowl
- This bowl comes together in less than 30 minutes. Just sauté your veggies, make your sauce and toss everything together.
- The sauce is ridiculously flavorful. The combination of sriracha and ginger is unmatched. Their unique spicy notes help to amplify the subdued nature for quinoa and veggies.
- All together, this bowl is vegan, gluten-free and nut-free.
Key Ingredients
- Sriracha: Our sauce flavor enhancer.
- Ginger: A lovely spice to complement the heat from the sriracha.
- Tahini: Our sauce base that will help make it creamy.
- Edamame: Our main protein source. Can be easily replaced with another bean of your choice.
- Quinoa: A protein containing grain (actually “seed”) to help add some extra fiber and minerals.
- Cauliflower: Helps add more bulk to your nourish bowl.
- Asparagus: Great summery addition to our bowl.
How to Make a Quinoa Veggie Bowl
Start off by sautéing your cauliflower in some oil and covering your pan to allow cauliflower to sear. After a few minutes, remove lid and flip and add in asparagus then cover the pan again to allow to cook. After a few minutes sauté your veggies with some garlic powder, salt and pepper. When fragrant, remove from heat and set aside.
Make your sauce by combining all of the sauce ingredients and whisking together to make a creamy sauce. If sauce is too thick, feel free to add small amount of water at a time until sauce is at desired consistency.
Assemble bowl by adding quinoa to the bottom of the bowl, topping with edamame, the cooked vegetables and sauce.
Tips for the Ultimate Nourish Bowl
- To make the quinoa more flavorful, cook your quinoa according to the package, but replace the water with some vegetable broth or cook the quinoa with a vegetable bouillon cube.
- Cut your cauliflower into bite size pieces. This step will help to make sure your cauliflower cooks very quickly.
- Cook your cauliflower and asparagus on a medium heat and watch it to make sure you do not burn your cauliflower. If your stove top runs hot, you might want to lower to a medium low heat to prevent burning.
- Adjust the flavors of your sauce to your liking. Balance the sour with a little more sweet and feel free to reduce the amount of spice from the sriracha based on your preference.
Frequently Asked Questions
Quinoa is a very nutritious seed and a great option to try if you’d like to diversify the types of grains you use in your bowls. One cup of cooked quinoa contains 8 grams of protein and 5 grams of fiber. If you are looking for a filling starch to include on your plate, this might be worth a shot to help.
Add 1 cup uncooked quinoa to a sauce pan along with 2 cups of water or vegetable broth. Bring to a boil and then reduce to a low simmer. Cover your sauce pan with a lid and allow the water to fully absorb, about 10-15 minutes. I like using a clear lid so that I can tilt the pan a little to see if the water is gone. Once it is, remove the pan from heat, but keep the lid on. Allow to sit for about 5-10 minutes, then remove the lid and fluff with a fork.
What to Put in a Quinoa Bowl
I provided suggestions for this recipe of what beans and veggies to pair together, but feel free to change them up to your preference. You can always replace the cauliflower with broccoli. The asparagus can be replaced with green beans or bell pepper strips. Quinoa can be replaced with couscous or millet. You might also prefer a different bean to replace the edamame, try white beans, chickpeas or tofu as an alternative.
Storing Your Nourish Bowl
If prepping this salad for meals throughout the week, I recommend making sure to store the sauce separately in a container to use when enjoying. Mixing the sauce and quinoa bowl together will reduce it’s life in the fridge. If you serve the bowl and sauce separately in air tight containers, they should last up to 3-4 days in the fridge.
More Nourish Bowl Ideas
Quinoa Veggie Bowl with Sriracha Ginger Sauce
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 2 salad bowls 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
This Quinoa Veggie Bowl is dressed with a flavorful sriracha ginger sauce that helps elevate the sautéed cauliflower and asparagus mixed in. Simple ingredients and naturally vegan and gluten free.
Ingredients
Sriracha Ginger Sauce
- 2–3 tbsp tahini
- Juice of 1/2 medium lemon
- Pinch of salt
- 1/2 tsp ground ginger
- 1 tsp garlic powder
- 1/2 tsp paprika
- 2–3 tsp sriracha
- 2 tsp maple syrup
- 4 tbsp or more water to thin out
Salad Bowl
- 1 tbsp olive oil
- 2 cup small cauliflower florets
- 1/2 cup asparagus, cut into 2 inch pieces
- 1 tsp garlic powder
- 1 cup cooked quinoa
- 2 cups edamame, thawed
- 4 cups romaine lettuce
- Scallion for garnish
- Salt and pepper to taste
- Sriracha Ginger Sauce
Instructions
- In a sauté pan, heat up your oil and add the cauliflower florets.
- Cover pan with a lid and allow to sear over medium low heat for 2-3 minutes to brown, then flip and cook on the other side. Add asparagus and cover again to sear for another 2 minutes.
- Remove lid, add garlic and a pinch of salt and pepper and sauté for another 3-5 minutes, checking to see the tenderness of the cauliflower. Then remove pan from heat.
- To assemble your bowl, serve yourself romaine, quinoa and top with cauliflower, asparagus and your thawed edamame.
- Pour your sauce overtop and sprinkle with some scallions and extra salt and pepper to taste.
Notes
To make the quinoa more flavorful, cook your quinoa according to the package, but replace the water with some vegetable broth or cook the quinoa with a vegetable bouillon cube.
Cut your cauliflower into bite size pieces. This step will help to make sure your cauliflower cooks very quickly.
Cook your cauliflower and asparagus on a medium heat and watch it to make sure you do not burn your cauliflower. If your stove top runs hot, you might want to lower to a medium low heat to prevent burning.
Adjust the flavor of your sauce with simple modifications. If the lemon is overpowering, adjust the amount of sweetness with a touch more maple syrup. If not a fan of spice, start off with less sriracha and slowly build it to your preference.
Did You Try This Recipe?
Then let me know what you thought in the comments below! Share your creations by tagging me on Instagram with the hashtag #plantbasedrdeats
★ Catherine
Made this tonight for dinner and my fiancé and I both loved it! The sauce is really the only thing that’s following a recipe and it’s so simple / delicious. Definitely will make again! Thank you!
So glad to hear that Maddie! Makes me so happy that you both loved it! 🙂
This sauce is so amazing!!! Love your recipes!
Thank you so much Caroline! I truly appreciate this! 🙂