Chili-Lime Roasted Cauliflower Quinoa Bowls (Vegan & Gluten-Free)

Chili-Lime Roasted Cauliflower Quinoa Bowls: A Flavor-Packed Plant-Based Meal

These chili-lime roasted cauliflower quinoa bowls are everything you want in a weeknight dinner—bright, bold, nourishing, and incredibly satisfying. Loaded with spiced cauliflower, crispy chickpeas, fluffy quinoa, tangy pickled red onions, and creamy avocado, this vibrant dish proves that plant-based meals can be both hearty and full of flavor.

🌿 Why You’ll Love This Recipe

• Naturally gluten-free and vegan

• Rich in plant-based protein from quinoa and chickpeas

• Ready in 45 minutes

• Easily customizable with additional proteins or veggies

• Packed with zesty chili-lime flavor and satisfying texture

🛒 Ingredients You’ll Need

For the Roasted Cauliflower & Chickpeas:

• 2 tbsp avocado oil (or other neutral oil)

• 2 tsp chili powder

• 1 tsp each: garlic powder, ground cumin, smoked paprika, fine sea salt

• 1 medium cauliflower, cut into bite-sized florets

• 1 can (15 oz) chickpeas, rinsed, drained, and patted dry

For the Marinated Red Onions:

• ¼ cup fresh lime juice

• 2 tbsp avocado oil

• 1 tbsp apple cider vinegar

• ½ tsp each: chili powder, garlic powder, cumin, fine sea salt

• 1 small red onion, thinly sliced

• ⅔ cup roasted pepitas (plus extra for garnish)

• ⅔ cup chopped cilantro (plus more to serve)

For the Quinoa Base:

• 1 cup uncooked tri-color quinoa (rinsed and drained)

• 1 ½ cups water

• 1 ripe avocado, sliced

🔪 Step-by-Step Instructions

1. Roast the Cauliflower and Chickpeas

Preheat oven to 425°F (220°C). In a bowl, whisk together the oil and spices. Toss with cauliflower florets and chickpeas until well coated. Spread onto a parchment-lined baking sheet in a single layer and roast for 35–40 minutes, or until the cauliflower is caramelized and chickpeas are crispy.

2. Marinate the Red Onions

In the same bowl, whisk together the lime juice, oil, vinegar, and spices. Add sliced onions, pepitas, and cilantro. Toss gently and let sit while the veggies roast.

3. Cook the Quinoa

Add rinsed quinoa and water to a saucepan. Bring to a boil, then cover and reduce heat to medium-low. Simmer for 10 minutes, remove from heat, and let rest (covered) for 5 more minutes. Fluff with a fork.

4. Assemble the Bowls

Divide the quinoa among 4 bowls. Top with roasted cauliflower and chickpeas, pickled onion mixture, sliced avocado, and garnish with extra pepitas and cilantro. Serve warm and enjoy.

💡 Recipe Tips

• Dry chickpeas thoroughly before roasting for optimal crispness.

• Cut cauliflower evenly to ensure uniform roasting.

• Use parchment paper to avoid sticking and simplify cleanup.

• Rinse quinoa well to remove its natural bitterness.

🧑‍🍳 Variations to Try

• Add a protein: Try grilled chicken, shrimp, or tofu for a boost.

• Sprinkle cheese: Crumbled feta or cotija would complement the flavors beautifully.

• Swap your base: Substitute with rice, couscous, farro, or orzo.

• Try new spices: Change the flavor profile with curry powder, za’atar, or Moroccan ras el hanout.

• Mix in more veggies: Bell peppers, sweet potatoes, or zucchini roast beautifully alongside cauliflower.

More Cauliflower Favorites

• Roasted Cauliflower Mac and Cheese

• Cauliflower, Chickpea & Arugula Salad

• Black Bean Cauliflower Tacos

• Cauliflower Enchiladas

With bold spices, tangy lime, and satisfying texture in every bite, these chili-lime quinoa bowls are a delicious way to embrace feel-good eating. Whether you keep it simple or dress it up, this versatile recipe deserves a place in your regular rotation.

Stay tuned to The Horizons Times for more plant-powered recipes, creative meal ideas, and health-forward favorites—always fresh and always full of flavor.