Dinner Ideas, Salad, Vegan, Vegetarian
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Mediterranean Quinoa and Cauliflower Bowls

Being a vegetarian, I am sometimes pressed to find filling and fuelling meals that aren’t the traditional salmon & veggies I make so dinner oh so regularly. Being a Sunday night, I had lots of meal prep time, and we got creative. This makes large servings, the two of us eating this had massive pasta-sized bowls filled, and had leftovers for days.

The thing I love best about this dish are all the summer flavours. I am in LOVE with olives, hummus, garlic, and cauliflower. What better way than to add quinoa and arugula as a base, and load on the toppings of your choice. I have a pretty hefty ingredient list here, so feel free to add and subtract as you go depending on what you have on hand or what you can find at your local grocery store. 

 Tag us @mindovermarmalade when you make your own bowl!

Yield: 4 bowls


  • 1 C of cooked quinoa (follow specific instructions depending on what brand of quinoa you buy)
  • 1 head of cauliflower
  • 1 sweet potato
  • A few spoonfuls of your favourite hummus (I bought some from Me-Va-Me, my favorite Mediterranean restaurant in Toronto.)
  • 1 beet, roasted (I also bought my favourite beet salad from Me-Va-Me. Alternatively you can cook a beet on the same baking sheet as the sweet potato and dress with the leftover red wine vinegar from the pickled onions.)
  • ¼ C red onion, sliced into long thin slices
  • ¼ C red wine vinegar
  • 1 large carrot, grated
  • 1/3 C roasted almonds, chopped (I used Trade Joe’s Thai Basil & Lime Roasted almonds. But you can make your own or substitute for any store bought alternative, just watch the sodium content.)
  • ½ C grape tomatoes, halved
  • ¼ C cilantro
  • 1/2 C olives, pick your favourite! (I used the red chilli flavoured olives and pickled garlic from the olive stand at Loblaws.)
  • 1 handful arugula, for garnish
  • 1 pita
  • 2 tbsp black sesame seeds, for garnish
  • Roasted Chickpeas – ingredients below
  • Spiced Lemon Tahini Dressing – ingredients below

Ingredients – Roasted Chickpeas:

  • 15 oz can chickpeas, drained and rinsed
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ¼ tsp sea salt
  • ¼ tsp ground black pepper
  • Dash cinnamon + red pepper flakes
  • 2 tsp EVOO

Ingredients – Spiced Lemon Tahini Dressing:

  • ¼ C tahini
  • ¼ C lemon juice + the zest
  • 1 tbsp honey
  • ½ tsp sea salt
  • 1 tsp ground black pepper
  • ½ tsp cayenne pepper
  • ¼ C EVOO
  • cilantro, chopped



  1. Roast Chickpeas: Preheat oven to 425 F. Lay chickpeas drained and rinsed chickpeas on a paper towel and pat dry. Combine spices in a bowl. Add chickpeas and drizzle with olive oil. Toss until coated. Place in an even layer on a baking sheet and bake for 30-35 minutes, until crispy, stirring once; drizzle with additional olive oil if chickpeas look dry. Remove from the oven, set aside and allow to cool.
  2.  Roast Cauliflower and Sweet Potato: Preheat oven to 450 F.  Wash cauliflower and cut into small florets. Wash sweet potatoes and cut into 1 inch cubes, leaving skin on. Place in bowl and drizzle with 1 tbsp EVOO, s&p.  Place cauliflower and sweet potatoes on separate baking sheet lined with alumni foil. Roast Cauliflower for 30 minutes, flipping halfway. After 10minutes, add the sweet potatoes to the oven, and roast for 20 minutes, flipping halfway.
  3.  Make Quinoa: Using 1 cup of uncooked quinoa, cook it as per the package instructions, and leave aside until ready to serve.
  4. Pickle the Onion: Add sliced onion and red wine vinegar to a small bowl. Microwave on high for 45 seconds. Remove from onion and let sit in refrigerator until ready to serve. Top the bowls with the red onion, leaving the excess vinegar behind to dress with beets with.
  5. Make the Tahini Dressing: Vigorously whisk tahini, lemon juice and zest, honey, salt, pepper and spices in a bowl. (You may have to microwave the tahini first to soften it up.) Whisk in the olive oil until combined. Taste and adjust seasonings, if necessary. Place in the refrigerator to chill.
  6. Heat the Pita: 1 minute before serving, heat your pita in the hot oven for 1-2 minutes until warmed. Slice into triangle wedges and eat with hummus.
  7. Serve: Add ½ C of quinoa to a bowl. Top the quinoa with as much of each topping as desired: roasted quinoa, sweet potatoe, beet, spoonful of hummus, pita, pickled onion, arugula, cilantro, roasted chickpeas, grated carrots, crushed almond.



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