DAY 2: Cauliflower Buddha Bowl, Tomato Cucumber Salad & Bell Pepper Slices

Cauliflower Buddha Bowl

  • ½ cup quinoa

  • 1 cup water

  • ½ tsp sea salt

  • 1¼ cups cooked garbanzo beans

  • ¼ tsp black pepper

  • 2 tsp ground cumin

  • 2 tsp paprika

  • ½ tsp turmeric

  • ¼ tsp chili flakes

  • ½ tsp garlic powder

  • 2 cloves garlic

  • 1 head cauliflower cut into florets

  • 3 Tbsp olive oil, divided

  • 1 Tbsp lemon juice

  • Parsley, finely chopped

  • 1 jar Yumm! Sauce

Instructions

Rinse quinoa well under running water, to remove bitterness. Place quinoa and water in a saucepan. Add ¼ tsp salt, stir, cover and bring to a boil. Reduce heat and simmer 15-20 minutes or until water is absorbed and quinoa is tender. Heat oven to 400°F. Mix pepper, cumin, paprika, ¼ tsp salt, turmeric, chili flakes, and garlic powder in a small bowl; stir until combined; set aside. Rinse, drain, and dry the garbanzos. Toss with 1 Tbsp olive oil and ½ of spice mixture; spread on a baking sheet. Toss cauliflower with 1 Tbsp olive oil, remaining spice mixture and 1 Tbsp lemon juice. Spread cauliflower on a second baking sheet. Roast garbanzo beans and cauliflower in oven for 30 minutes, stirring once halfway through, until garbanzos are golden brown and crisp, and cauliflower is fork-tender. Spoon quinoa, garbanzo beans and cauliflower onto individual plates in layers. Drizzle with desired amount of Yumm! Sauce and garnish with parsley.

Tomato Cucumber Salad

  • ½ pint cherry tomatoes, quartered

  • 1 cucumber, diced

  • ¼ red onion, thinly sliced

  • 1/2 Tbsp mint, chopped

  • 1 Tbsp parsley, chopped

  • 1 Tbsp olive oil

  • ¼ tsp sea salt

  • 1/8 tsp pepper

Instructions

Place cherry tomatoes, cucumbers, red onion, mint, parsley, and olive oil in a small bowl. Season with salt & pepper and toss.

Slice 1 bell pepper and serve as a side.