Summer Baked BBQ Bowl
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 4 servings
Ingredients
  • 1/2 cup uncooked quinoa, rinsed
  • 1 head cauliflower, chopped into bite-sized pieces
  • 3/4 cup barbecue sauce + additional for serving
  • 2 zucchini, sliced
  • 1/2 Tbsp olive oil
  • salt and pepper
  • 2 ears corn, shucked
  • 2 cup shredded cabbage (I used a combination of red and green)
  • juice of 1/2 lime
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp sugar
Instructions
  1. First, cook the quinoa. Place the quinoa in a small pot with 3/4 cup water. Simmer until tender, about 15 minutes. Fluff with a fork and set aside.
  2. Next, roast the cauliflower. Preheat oven to 425. Line a baking sheet with parchment paper. Toss chopped cauliflower with barbecue sauce and spread on the lined baking sheet. Roast until tender and beginning to brown, 20-25 minutes, flipping halfway through.
  3. Roast the zucchini. Drizzle sliced zucchini with olive oil and sprinkle with salt and pepper. Spread on another baking sheet and place in the oven with the cauliflower. Roast for 15 minutes, flipping halfway through.
  4. In the meantime, cook the corn. Bring a pot of water to boil. Add the ears of corn and simmer for 4-5 minutes. Remove and set aside until cool enough to handle. Once cooled, slice the kernels off the cob.
  5. Final step - make the slaw! Combine the cabbage, lime juice, apple cider vinegar, and sugar and toss to coat.
  6. Arrange ingredients in bowls. Drizzle with additional barbecue sauce. Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/07/summer-baked-bbq-bowl/