Creamy Curry Cauliflower & Quiche Bowl
A hearty vegetable quiche makes the perfect topper for this trendy grain bowl.
- Prep time: 5 min
- Makes: 2 Bowls
- Cook time: 3 min
Per Serving (1 bowl)
- Fat.20 g
- Saturated Fat.5 g
- Cholesterol.200 mg
- Carbohydrates.63 g
- Fibre.6 g
- Sugars.24 g
- Protein.22 g
- Sodium.510 g
- Glucides.600 mg
|2 cup / 500 ml||cauliflower florets|
|1 tbsp / 15 ml||olive oil|
|1/4 tsp / 1 ml||each garlic powder, ground cumin and ground coriander|
|Pinch||each salt and pepper|
|Curry Yogurt Sauce:|
|1/2 cup / 125 ml||plain Greek yogurt|
|1 tbsp / 15 ml||minced chives or green onion|
|2 tsp / 10 ml||each olive oil, lime juice and honey|
|1/4 tsp / 1 ml||mild curry powder|
|2 / 190 g||EGG Bakes! Garden Vegetable Quiche|
|1 1/2 cup / 375 ml||warm cooked couscous, quinoa or brown rice|
|1 cup / 250 ml||baby spinach|
|1/2 cup / 125 ml||shredded carrot|
|Cilantro leaves and toasted almonds (optional)|
Cauliflower: Preheat oven to 400°F (200°C). Toss cauliflower with olive oil, garlic powder, cumin, coriander, salt and pepper. Roast for 20 minutes or until tender.
Curry Yogurt Sauce: Blend yogurt with chives, olive oil, lime juice, honey, curry powder and salt.
Bowl Assembly: Meanwhile, prepare Egg Bakes! Quiche according to package directions and cut into wedges.
Spoon couscous into serving bowls. Divide warm quiches, roasted cauliflower, spinach and carrot between bowls. Drizzle with curry yogurt sauce to taste. Garnish with cilantro and almonds (if using).
Replace the Egg Bakes! Garden Vegetable Quiche with Egg Bakes! Spinach, Ricotta & Caramelized Onion flavour.
Add a dollop of mango chutney for added flavour.
EGG Bakes! Garden Vegetable
Full of hearty garden vegetables and savoury ricotta, start your day off right with this delectable quiche.Learn More