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Looking for fresh ideas for your Meatless Monday? Then look no further than my Roasted Cauliflower Power Bowl with Sumac and Vegan Ricotta. It’s absolutely delicious! A satisfying yet light meal, this power bowl will have your people wishing it was meatless Monday everyday. (Yeah, I know that was a bit of a stretch. Don’t @ me. 😉 )
There’s been a lot going on lately. New school year, changes at work, extra family commitments. Sometimes it feels like I’m being pulled in about 50,000 directions. It’s times like these I understand why those meal delivery services are kickin’ ar$e at the moment. I mean, we all want to eat a healthy, balanced dinner (Well… most of the time. Hey, we’re only human. 🙂 ) but who has the energy?
That’s what us food bloggers are here for! To give you a bit of inspiration when it feels like one more decision will tip you over the edge.
Enter:
My Roast Cauliflower Power Bowl with Sumac and Vegan Ricotta. This bad boy is a well-balanced veggie meal. You’ve got your good carbs, protein, vitamins and minerals, not to mention it’s really easy to throw together. And it’s yum.
Now I know the Vegan Ricotta sounds like effort, but I can assure you it’s not. You can find my previous post about it here. Everything else is pretty much stuff you’ve already got in the house. Frozen peas, brown rice, cherry tomatoes, pepitas…
What, you don’t always have a pack of pepitas in the house? Fix your life! If you take nothing else from this post, please go out and buy yourself a pack of pepitas. Toast those suckers in a dry pan until they start to pop and smell sweet then sprinkle them over all your salads. It’s. The. Best. 😋
Sumac is a Middle Eastern spice that’s kind of tangy. Works so well with the roast cauliflower and cherry tomatoes. Then, you simply finish it all off with a drizzle of chilli oil if you don’t mind the heat – otherwise leave it off. It’s delicious either way. Give it a go and let me know what you think. xx
Roast Cauliflower Power Bowl with Sumac and Vegan Ricotta
Serves 4
1/2 head cauliflower (washed and cut into bite-size pieces)
olive oil
salt and pepper
200g pack baby spinach
1 cup frozen baby peas (thawed)
1 cup uncooked brown rice
2 cups water
1 punnet of cherry tomatoes (washed and cut into halves)
1/4 cup toasted pepitas
1 -2 tsp sumac
4 heaped tbs Vegan Ricotta (find recipe here)
chilli oil (optional)
Method:
- First start with your rice. Put your 1 cup of rice into a pot with the 2 cups of water. Bring to the boil then reduce to simmer, partially covered with the lid. Once the rice has absorbed all the water turn off the heat and clamp the lid on tight. Leave it to sit like this until all other components are ready.
- For your roast cauliflower, turn your oven on to 200C fan-forced. Spread the cauliflower out evenly onto a tray lined with baking paper. Drizzle with some olive oil and sprinkle over the salt and pepper. Pop them in the oven for around 30 minutes or until the cauliflower is golden. Remove from the oven, sprinkle the sumac over the tray and set aside.
- Now it’s time to plate up. Start with your rice. Divide between your four bowls with the peas. Next place a generous amount of baby spinach in each bowl to one side, the cherry tomatoes to the other side. Your roasted cauliflower goes in the middle of the bowl followed by the Vegan Ricotta and finally the toasty pepitas.
