10/28/2026
Walnut Cauliflower Glow Bowl
Ingredients:
Roasted Vegetables & Base
•1 large sweet potato, peeled and cubed
•1 medium cauliflower, divided into florets
•1 medium red onion, sliced
•1 15-oz. can chickpeas, drained and rinsed
•2 tbsp. extra-virgin olive oil
•2 tbsp. freshly squeezed lemon juice
• 2 tsp. turmeric
•Dash of curry powder
• 2/3 cup quinoa, cooked to package directions
Toasted Walnuts
•1 cup walnut halves
•Drizzle of olive oil
•Drizzle of lemon juice
•Dash of curry powder
Creamy Golden Turmeric Sauce
•1/4 cup tahini
•3 tbsp. water
•2 tbsp. lemon juice
•2 tbsp. apple c***r vinegar
•1 tsp. agave syrup
•2 minced garlic cloves
•1 1/2 tsp. turmeric
•1/2 tsp. cumin
Toppings
•2 cups arugula
•1 cup cherry tomatoes, halved
•1 small avocado, thinly sliced
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Directions
1. Roast the Vegetables: Preheat oven to 400°F (200°C). Combine the sweet potato, cauliflower, red onion, and chickpeas on a baking sheet. Toss with olive oil, lemon juice, a dash of curry powder, turmeric, and salt. Roast for 30 minutes, turning halfway through at 15 minutes, until golden brown and tender. Set aside.
2. Toast the Walnuts: Toss the walnut halves with a drizzle of olive oil, lemon juice, and a dash of curry powder. Toast until fragrant and lightly browned. Set aside.
3. Make the Sauce: In a mason jar, combine the tahini, water, lemon juice, apple c***r vinegar, agave syrup, minced garlic, turmeric, cumin, black pepper, and salt. Cover tightly and shake vigorously until smooth and golden.
4. Assemble the Bowls: Divide ingredients evenly across 4 bowls. Each bowl gets 1/2 cup cooked quinoa, 1/2 cup arugula, 1/4 of the roasted vegetable mix, 1/4 cup halved tomatoes, 1/4 of the sliced avocado, and 1/4 cup toasted walnuts.
5. Drizzle and Serve: Drizzle each bowl with 3 tablespoons of the creamy golden turmeric sauce. Enjoy warm.
Recipe courtesy of sharonpalmer.com.
