Mindful Sodexo 
Roasted butternut squash, coconut quinoa, red peppers & roasted curry cauliflower steak drizzled with tahini dressing
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Prep Time: 15 to 20 minutes|Cook time: 32 to 40 minutes|Yield: 4 bowls; 1 bowl each
Lemon Tahini Dressing
Ingredients
- 1/3 cup nonfat plain Greek yogurt
- 2 Tablespoons tahini
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon Kosher salt
Moroccan Cauliflower Steak
Ingredients
- 1 medium fresh cauliflower
- 1 ½ teaspoon canola oil
- 1/4 teaspoon Kosher or sea salt
- 1 1/8 teaspoon Moroccan seasoning
Simply Roasted Butternut Squash
Ingredients
- 2 cups butternut squash, peeled and sliced into 1-inch cubes
- 1 ½ teaspoon extra virgin olive oil
- 1/8 teaspoon Kosher or sea salt
- One pinch of ground black pepper
Coconut Quinoa
Ingredients
- 1 cup low sodium vegetable stock, store-bought or homemade
- 1/2 cup tri-color quinoa
- 1/2 teaspoon curry powder
- 2 ½ teaspoons unsweetened shredded coconut
- 1/4 teaspoon Kosher or sea salt
Cauliflower Steak & Coconut Quinoa Bowl
Ingredients
- 1/2 cup thinly sliced roasted red peppers, store-bought or homemade
- 2 cups baby arugula
To Prepare Lemon Tahini Dressing:
- In a mixing bowl, combine all ingredients until well-blended. Cover and place in the refrigerator until ready to use.
To Prepare Moroccan Cauliflower Steak
- Slice the cauliflower across the crown into 1-inch thick steaks, leaving the stem intact.
- Combine oil, salt, and seasoning to form a paste. Evenly rub over cauliflower steaks.
- Place in a single layer onto a parchment-lined sheet tray. Roast in a preheated 425-degree Fahrenheit oven for 20 to 25 minutes. Serve hot.
NOTE: Cauliflower should be tender but not soft.
To Prepare Simply Roasted Butternut Squash
- Combine diced squash, oil, salt and pepper in a large bowl. Toss well to coat.
- Place seasoned butternut squash on a parchment-lined sheet tray. Coat generously with cooking spray. Lightly toss. Lay in a single layer, making sure not to overcrowd. Roast in a preheated 450-degree Fahrenheit oven for 12 to 15 minutes or until lightly browned. Remove from heat and serve hot.
Note: Flip once halfway through cooking time to promote even browning.
To Prepare Coconut Quinoa
- Bring stock to a simmer. Add quinoa and curry powder. Cook for 12 to 15 minutes or until liquid is absorbed.
- Add coconut and salt. Stir to combine. Serve hot.
To Prepare Cauliflower Steak & Coconut Quinoa Bowl
- As needed, place ½ cup coconut quinoa in the center of a bowl.
- Evenly top with:
- 2 Tablespoons julienned roasted red peppers
- 1/2 cup roasted butternut squash. - Place 1 Moroccan cauliflower steak over the center of the plate.
- Drizzle with 2 Tablespoons lemon tahini dressing.
- Mound ½ cup baby arugula over cauliflower steak. Enjoy immediately!
Nutrition Facts: Calories: 240, Carbs: 34g, Protein: 9g, Fat: 9g, Sat. Fat: 2g, Cholesterol: 0mg, Sodium: 560mg, Fiber: 8g
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