Mealime recipe · lives on in MealPot
Curried Cauliflower Quinoa Bowl with Arugula, Pistachios & Mint
- 30 min
- 2–6 servings
- 598 kcal / serving
A cauliflower-quinoa bowl with peppery arugula, crisp cucumber, and a minty yogurt-tahini sauce. The textures stay hearty yet light, making it a reliable weeknight option.
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Ingredients
- ½ (5 oz) pkgbaby arugula
- ½ medium headcauliflower
- 8 fl ozchicken or vegetable broth
- ½English cucumber
- ½ small pkgfresh mint
- ½ cuppistachios, unsalted
- ⅓ cupplain Greek yogurt
- ½ cupquinoa
- English cucumbers
From the pantry: apple cider vinegar, black pepper, curry powder, extra virgin olive oil, garlic powder, salt, tahini
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · small saucepan · stirring spoon · whisk or fork
Directions
- Rinse the produce and gather all ingredients and tools.
- In a small saucepan, combine quinoa and broth; bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
- Meanwhile, in a medium bowl, toss cauliflower florets with oil and the curry powder, then spread onto a baking sheet in an even layer.
- Roast the cauliflower in a preheated oven until fork-tender, about 15–20 minutes, stirring once halfway through.
- Strip mint leaves from the stems, finely chop, and reserve half for serving. In a small bowl, whisk yogurt, tahini, water, vinegar, garlic powder, and salt with the chopped mint to make the sauce.
- Prepare the cucumber by trimming, quartering lengthwise, and cutting crosswise into bite-sized pieces; roughly chop pistachios.
- To assemble, divide the quinoa, roasted cauliflower, arugula, and cucumber between bowls. Drizzle with the mint-yogurt-tahini sauce, then top with pistachios and the reserved mint.
- Serve and enjoy right away or store leftovers in the fridge for up to 2 days.”
Two tips
- Make ahead: refrigerate roasted cauliflower and quinoa separately for up to 1 day, then combine with greens and sauce just before serving.
- Serving idea: swap cucumber for sliced avocado or add a squeeze of lemon to the sauce for a bright finish.
Nutrition per serving
- Calories
- 598 kcal
- Protein
- 27 g
- Carbs
- 57 g
- Fat
- 33 g
- Fiber
- 13 g
- Sodium
- 134 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.