Plant-Based Power Bowl with Quinoa and Cauliflower Rice

If you have a chef’s mandolin (and a safety glove) this recipe is quick to make.  Otherwise, the vegetables can be prepared with a knife and a cutting board.

I use stalks from celery to make my own broccoli slaw.  I use a peeler or knif, (or mandolin) to remove the tough outer skin, then slice thinly on my mnadolin, or if you have a julienne setting, you can use that.

You can subsititue any negetables you have on hand, and eat them raw or lightly sauteed, dependin gon your mood.  You can pour them all over top of the quinoa mixture, or you can organize your vegetables in your bowl according to colour or texture.

Needed for this recipe:

Sunshine Coast Olive Oil Co. Japanese Toasted Sesame Oil

Sunshine Coast Olive Oil Co. Ginger and Black Garlic Olive Oil



  • ½ cup cooked quinoa
  • ½ teaspoon Sunshine Coast Olive Oil Co. Japanese Toasted Sesame Oil
  • ¾ cups cauliflower rice* (see intructions, below)
  • ½ teaspoon Sunshine Coast Olive Oil Co. Ginger and Black Garlic Olive Oil
  • 4 red onion, sliced thinly
  • 1 clove garlic, minced
  • 2 tablespoons finely chopped ginger
  • ½ cup finely shredded purple cabbage
  • ¼ cup julienned carrots
  • ½ cup broccoli slaw (see note above for how to make your own)
  • ¼ cup minced parsley
  • ¼ cup minced green onion
  • ½ teaspoon black pepper
  • ¼ teaspoon sea salt
  • ½ ripe pear, finely chopped
  • ¼ avocado, finely chopped
  • 1 tablespoon nuts of your choice
  • fresh baby spinach leaves
  • Juice of 1 lime

*To make cauliflower rice, either grate or pulse  cauliflower in a food processor until shredded.

  1. Heat the sesame oil over medium heat in a large saute pan. Add cauliflower rice and saute 2 minutes until cauliflower  gives off steam.  Be careful to stir, or the cauliflower might burn.  Then turn off heat and cover, letting it steam a few minutes. It will be ready to eat in 3-5 minutes, depending on how ‘al dente’ you like it.
  2. Add cooked quinoa and stir.  Transfer this mixture to a bowl.
  3. Wipe pan clean, then add Ginger and Black Garlic Olive Oil. Add onion, and cook until tender.
  4. Add garlic, ginger, cabbage, broccoli slaw, parsley, green onion, salt.
  5. Saute until broccoli slaw and cabbage are softened.  Pour the sauteed vegetables over your quinoa mixture.
  6. Top your bowl with chopped pear, baby spinach, carrots, avocado, nuts, and a squeeze of fresh lime!


This recipe was inspired by a recipe found on Activate You