Maple Cauliflower Power Bowls
quinoa, kale, cranberries, pecans, herb miso-tahini sauce
Turmeric has the golden touch, imparting earthy nuance and a vibrant yellow hue to everything it seasons. For these hearty veggie bowls, it’s dusted over cauliflower florets, which are simmered with maple syrup, tossed with pecans, and piled over savory, protein-packed rainbow quinoa. Sautéed kale with dried cranberries and cheese-like nutritional yeast, plus a drizzle of herb miso-tahini sauce, adds more deliciousness to the meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9.75 ounce
Cauliflower
½ teaspoon
Turmeric
1 ounce
Maple Syrup
½ cup
Rainbow Quinoa
1 ounce
Dried Cranberries
½ ounce
Pecans
3.5 ounce
Herb miso-tahini sauce
(Contains Sesame, Soy)
1 unit
Shallot
3.5 ounce
Green Kale
1 teaspoon
Nutritional Yeast
1 unit
Veggie Stock Concentrate
Not included in your delivery
Cooking Oil
Olive Oil
Salt
Pepper
Nutrition Values
Instructions
Please refer to the recipe card for Step 1.
