Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
Cook the quinoa: Heat olive oil in a saucepan over medium-high heat. Add quinoa and toast, stirring frequently, for 2 minutes, or until lightly browned. Add broth and bring to a boil. Cover, reduce heat to low, and simmer for 15 to 20 minutes, until quinoa is cooked through. Remove lid, fluff with a fork, and set aside.
Toss cauliflower, asparagus, chickpeas, coconut oil, spice blend, salt, and pepper together in a large bowl. Spread on prepared baking sheet in one layer. Roast for 15 minutes. Stir, then add walnuts. Return to oven and roast for 15 minutes more, or until nuts are toasted and cauliflower is crisp-tender.
Divide quinoa among four bowls. Spoon cauliflower mixture over quinoa and spoon about ¼ cup avocado dip in the center. Garnish with your choice of toppings (see options).
You’ve Got Options
As with most recipes, you can change up the grain, the vegetables, the garnish, and the sauce or dressing. For garnish or toppings, try any or all of the following:
• ½ cup vegan Parmesan cheese store-bought
• sliced avocado or tomato
• shredded beets, carrots, rutabagas, and/or turnips
Makes 4 Servings
1 tablespoon extra-virgin olive oil
1 cup quinoa
2 cups vegetable broth
½ head cauliflower, cut into 1-inch florets
12 to 16 fresh asparagus spears or 2 medium zucchini, cut into spears
2 cups cooked or 1 (15-ounce) can chickpeas, rinsed and drained
3 tablespoons softened extra-virgin coconut oil
1 tablespoon Curry Spice Blend or store-bought
½ teaspoon sea salt
¼ teaspoon pepper
¼ cup coarsely chopped walnuts
1 cup store-bought guacamole, for serving
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.