The Energy Bowl

Energy Bowl


Perfectly seasoned quinoa, topped with a silky cauliflower sauce, tender baby kale and garnished with grated carrots and beets, pumpkin and sunflower seeds and then finished with a generous drizzle of cilantro-lime sauce and cashew sour cream.
  • Serves: 4
  • Active Time: 30 mins
  • Total Time: 1 hr
  • Views: 7,958
  • Success: 0%


Step 1: Preparing Your Mise en Place

• 1 recipe Cauliflower Sauce
• 1 cup finely grated carrots***
• 1 cup finely grated beets***
• 2 cups cooked quinoa**
• 3 to cups baby kale, torn into bite-sized pieces***
• 4 tbsp pumpkin seeds
• 4 tbsp sunflower seeds
• 1/2 recipe Lime-Avocado Sauce*
• 1 cup Cashew Cream
• 1/2 bunch fresh cilantro


To start, first prepare the Cauliflower Sauce.

*Note: For Lime-Avocado Sauce, make only half the recipe and added an additional half bunch of fresh cilantro. This makes for a delicious Cilantro-Avocado Sauce. Once done, place into a squeeze bottle (if you have one, if not, you can simply spoon it on at the end).

Next, gather (or make) the Cashew Sour Cream. Again, place this into a squeeze bottle, if you have one.

**Note: For the quinoa, either use leftover and reheat it just before serving, or cook as follows:

Bring the 1 1/2 cups stock and 1 cup of quinoa to a boil in a small pot. Reduce to a simmer and cover with a lid. Let cook for 15 to 20 minutes. Remove from the heat. Keep covered and let rest for about 10 minutes. Uncover, fluff with a fork and set aside to cool. *Note: If using plain water, be sure to season the water with a pinch or two of sea salt.

***Note: For the carrots and beets, grate them as desired, we just like a bit of a finer grate for this dish as it makes for a more delicate dish. For the kale, baby kale is best as it is also quite delicate; however, if you cannot find baby kale, regular kale will work just fine.

Step 2: Assembling the Bowl

• 1 tbsp nutritional yeast
• sea salt, to taste
• freshly ground black pepper, to taste


Just before serving, toss the kale with the nutritional yeast, salt and pepper.

To assemble the dish, start by placing about 1/2 cup of hot/warm quinoa on the bottom of a large serving-sized bowl. Next, ladle about a 1/2 cup of cauliflower sauce around the edge of the quinoa (or simply pour over top).

Next, place a handful of the seasoned kale on top — followed by 1/4 cup each of grated carrots and beets. Next, sprinkle with a tablespoon each of pumpkin and sunflower seeds.

Lastly, drizzle the top with a generous amount of the Lime-Avocado Sauce and Cashew Sour Cream. Serve immediately and enjoy.

Note: As far as presentation goes, feel free to play around with the dish and how it is plated. We chose to do it this way because, if you eat from the outside inward, you get a bit of everything with each bite.

Chef's Notes

While this dish may seem time consuming, it’s actually quite easy to make. Also, many things, like the sauce, the quinoa, cashew sour cream etc. can be made ahead of time. It also tastes delicious, so it’s worth any extra effort.


  • Kalyn S
    Kalyn S
    Soup isn't listed in the ingredients but is called for in the directions. Is it stock?
  • Dawn T Rouxbe Staff
    Dawn T
    Good catch, I thought you meant something else, but then I looked for the word soup and saw what you meant. I have updated the recipe to say "Next, ladle about a 1/2 cup of cauliflower SAUCE around the edge of the quinoa". I think the reason soup was there is because I often make that Cauliflower Sauce as a Soup, just by adding a bit more liquid/stock. Hope that clears things up for you. Cheers.
  • Anna C
    Anna C
    Hello - the recipe refers to a Lime-Avocado sauce in the first section (and links to the relevant recipe), but in the second half, it talks about cilantro-lime sauce. Which one should it be, and would it need to link to the cilantro one? Thanks!
  • Dawn T Rouxbe Staff
    Dawn T
    My bad Anna—sorry about that. The Cilantro-Lime Sauce was what I originally called the Avocado-Lime Sauce when I first made it, but since the avocado was so prevalent in the sauce, I decided to change the name. They are the same sauce, and either way they have the cilantro in the them, so you should be good to go. Btw, I just made this again last week for a staff lunch and it was a big hit. Hope you enjoy. Dawn
  • Anna C
    Anna C
    Thanks Dawn! No problem at all - I made the recipe last night and it was a resounding success :D
  • Dawn T Rouxbe Staff
    Dawn T
    Yeah, I am so pleased to hear that Anna. Cheers, Dawn
  • Catherine B
    Catherine B
    What is a replacement for the cauliflower sauce?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Catherine - so there are many different substitutes for cauliflower - is it the actual cauliflower in the sauce that you would like to replace or the tumeric, cashews or other ingredient? Thanks for learning with Rouxbe! Chef Kirk
  • Liz K
    Liz K
    This dish was amazing! I made it for a client who is going through chemo and she loved it!!
  • Kirk B Rouxbe Staff
    Kirk B
    So glad to hear Liz! Thanks for sharing! Chef Kirk

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