Sriracha Cauliflower Quinoa Bowls With Sesame Vinaigrette

I love making bowls. They are so versatile and a great way to use up what you have in your kitchen. You can have a lot of fun with these, pairing interesting flavors together. I always start with an underlying flavor pallet and go from there. Do I want Asian, Mexican, French, Italian, Mediterranean, or just some veggie goodness? This particular one is Asian-inspired. Bowls are always so filling and my boys love them. There are endless amounts of combinations you can come up with. I derive a lot of inspiration from Pinterest, honestly. If there is a particular dish that I've found, or have made in the past, I think of ways that I could pair it with other ingredients.

This bowl, for example, is a combination of a few recipes. I have made the Sweet and Spicy Cauliflower before, and I loved it! I had a little leftover cauliflower (and was running out of meat for my monthly budget), so I decided it was vegetarian night at the house. I thought to myself "what pairs well with these flavors?" Well since it calls for Sriracha and soy sauce, Asian spices would work well. You can basically add any vegetables and grain (optional) you want and top it with a dressing of your choice to give it a little extra flavor. I decided on this Honey Sesame Dressing. I may make a few changes to each of these recipes based on what I have in my own kitchen. Feel free to add any additional protein you want (if you want). I'm gonna go ahead and throw a fried egg on it. You could roast some chickpeas for a little crunch, chop a few nuts, add lentils, or even top with a tahini dressing. Maybe even get wild with some Chia or Flax seeds. It's really fun to experiment, and your body will thank you come tomorrow. Last little note, this recipe works pretty well if you're looking for prep meal ideas... Sesame Vinaigrette 1/2 cup extra virgin olive oil 1/4 cup rice vinegar 1/2 teaspoon dijon mustard 3 tablespoons brown sugar 3 tablespoons honey 1 tablespoon soy sauce 1 teaspoon sesame oil 1 teaspoon Sriracha 1 teaspoon garlic powder 1 teaspoon powdered ginger salt and pepper to taste Sriracha Cauliflower 1 head of cauliflower 2 tablespoons maple syrup 1 tablespoon Sriracha (or however much you want) 2 tablespoons olive oil 1/2 tablespoon soy sauce 1/2 teaspoon black pepper a little salt to taste (I cut this recipe in half since I did not have enough cauliflower) Remaining Bowl Ingredients 1 cup quinoa, cooked to package specifications 2 cups green beans 3 carrots, cut at diagonal 1 yellow onion, sliced into large strips lettuce eggs Preheat your oven to 400. In a small bowl, combine your sesame vinaigrette ingredients and whisk together. Set aside. Cut cauliflower into medium-sized florets. In a medium bowl, whisk together the maple syrup, Sriracha, olive oil, soy sauce, and salt and pepper. Dump your cauliflower into the bowl and stir until each piece is nicely coated. Pour onto a baking sheet and spread out evenly. Roast for about 30 minutes. In a small saute pan over medium-low heat, pour in a few tablespoons of water and add your green beans. Top with a little salt, pepper, and garlic powder. Place the lid on and stir occasionally until warmed through. In a medium-sized saute pan over medium to medium-low heat, pour about a tablespoon of olive oil into the pan and add your carrots and onion strips. Let those cook down for about 10-15 minutes. Once those are done, you can use the same pan to fry your eggs, if you choose to add that protein. Assemble all ingredients in individual bowls and drizzle the sesame vinaigrette over top.