Sweet & Sour Cauliflower Quinoa Bowl

Sweet, sour, crispy, and oh-so-satisfying— this vegan Sweet & Sour Cauliflower Quinoa Bowl is a modern update of a classic Asian-American recipe. You will not want to put down your fork!

The Classic

Sweet and sour chicken is a recipe that delighted my eastern Montana family when a Chinese restaurant opened in our tiny town. It opened my eyes to new flavors and the amazing combo of sweet yet tart flavors.

Of course, sweet and sour is far from healthy when made with fried chicken. But this vegan Sweet & Sour Cauliflower Quinoa Bowl brings all the joy with a fraction of the guilt.

A Healthy Update

This Sweet and Sour bowl is made with roasted chickpeas and cauliflower. Both ingredients are roasted to provide crunch without the need for frying and then coated in a savory sauce for incredible flavor.

While the cauliflower and chickpeas roast, cook your quinoa. This tasty bowl can easily be finished in under 30 minutes when you do so. Easy? You betcha!

Finally, the finished bowl is topped with sliced avocado and fresh dill. The creamy avocado contrasts the crunchy cauliflower florets and chickpeas and the dill provides brightness.

Other Ingredient Options:

The great thing about this Sweet & Sour Cauliflower Quinoa Bowl is that it can also easily be adapted using other main ingredients. The delicious sweet and sour sauce can be used to coat countless other veggies and plant-based proteins. Some fun ideas include…

• Tofu
• Tempeh
• String Beans
• Roasted Potatoes
• Butter Beans (Lima beans)

All-in-all, you really can’t go wrong with this delicious sauce. The mix of sweet and sour will be irresistible on almost anything. True comfort food with a nutritious twist!

A Hearty & Healthy Plant-Based Meal

Quinoa bowls are a terrific meal that’s also protein rich. But when you top it with sweet and sour roasted cauliflower and chickpeas, your ordinary bowl is taken to new heights! Get ready for absolute deliciousness in 3…2…1…

Sweet & Sour Cauliflower Quinoa Bowl

★★★★★ 5 from 1 review

• Author: Meatless Makeovers
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Entree
• Method: Bake
• Cuisine: Chinese
• Diet: Vegan

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Description

A healthy twist on a classic recipe. This vegan and gluten-free sweet & sour cauliflower quinoa bowl is indulgent yet nutritious!

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Ingredients

Scale 1x2x3x

• 1 Head Cauliflower (Cut into Florets)
• 1 15 oz can of Chickpeas (Also called Garbanzo Beans, Drained and Rinsed)
• 6 tbsp Flaxseed Meal
• 1 ¼ Cups Warm Water
• 1 Cup Flour (Gluten-Free, if needed)
• ½ Cup Panko Breadcrumb (Gluten-Free, if needed)
• 1 Cup Cooked Quinoa
• 1 Avocado (Sliced Thin)
• 1 Tbsp Fresh Dill (Roughly Chopped)

Sauce Ingredients:

• 1/3 Cup Apple Cider Vinegar
• 1/3 Cup Maple Syrup
• 1/4 Cup Chili Sauce
• 2 Tbsp Liquid Aminos (or Soy Sauce)
• 1 Tbsp Grated Ginger
• 1 Tbsp Grated Garlic
• 1 Tbsp Arrowroot Powder
• 2 Tbsp Water

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Instructions

1. Combine the flaxseed meal and warm water. Stir to combine and allow to sit for 10 minutes to thicken.
2. Preheat the oven to 425℉.
3. Combine the panko and flour in a bowl. Dip each floret into the flax “egg” then into the flour mixture. Place on a parchment-lined baking sheet.
4. Cover a baking sheet with a thin layer of oil (about 1 Tbsp). Add the chickpeas and season with salt and pepper and stir to coat.
5. Bake the cauliflower florets and the chickpeas at the same time. After 10 minutes, remove the chickpeas. Allow the florets to cook for and additional 25-30 minutes or until nicely browned.
6. While the florets finish baking, make the sauce. In a small bowl combine the water and arrowroot powder for the sauce.
7. Add the rest of the sauce Ingredients to a sauce pan and simmer for 2 minutes over medium heat.
8. Add the arrowroot powder to the sauce and stir constantly for 1 minute.
9. Add the sauce to a large bowl. Then add the cooked florets and chickpeas. Toss to coat. Work in batches if necessary.
10. Serve the sweet & sour cauliflower and chickpeas over the cooked quinoa and top with avocado and fresh dill.
11. Serve warm and enjoy!
12. Leftovers can be refrigerated in an airtight container for up to 5 days.

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Keywords: Vegan Sweet & Sour Bowls, Sweet & Sour Cauliflower Quinoa Bowl, Plant-Based Sweet & Sour Recipe

Finally, if you have made this vegan bowl, we would love to hear what you think! Please comment down below  and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!

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