Vegetarian · Middle Eastern · 35 min
Tabbouleh-Style Quinoa Bowl with Chili Roasted Chicken & Cauliflower
- 35 min
- 2–6 servings
- 668 kcal / serving
A quinoa bowl with chili-roasted chicken and cauliflower, bright cucumber and tomato, and a minty vinaigrette. It comes together in about 35 minutes for an easy weeknight meal.
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Ingredients
- 1 (10 oz) bagcauliflower florets
- 1 lbchicken thighs, boneless skinless
- ½English cucumber
- 45 mlFrench vinaigrette
- ½ small pkgfresh mint
- ½ cupquinoa
- 2tomatoes
- English cucumbers
From the pantry: black pepper, chili powder, extra virgin olive oil, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · small saucepan · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken thighs · quinoa
Shopping list by aisle
Produce
- 1 (10 oz) bagcauliflower florets
- ½English cucumber
- ½ small pkgfresh mint
- 2tomatoes
- English cucumbers
Meat & seafood
- 1 lbchicken thighs, boneless skinless
Pantry & dry goods
- ½ cupquinoa
Sauces, oils & condiments
- 45 mlFrench vinaigrette
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cauliflower florets | 1 (10 oz) bag | 2 (10 oz) bags | 3 (10 oz) bags |
| chicken thighs, boneless skinless | 1 lb | 2 lb | 3 lb |
| English cucumber | ½ | 1 | 1 ½ |
| French vinaigrette | 45 ml | 90 ml | 135 ml |
| fresh mint | ½ small pkg | 1 small pkg | 1 small pkg |
| quinoa | ½ cup | 1 cup | 1 ½ cups |
| tomatoes | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F.
- Rinse the quinoa, then in a small saucepan combine it with water and a pinch of salt; bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
- Pat the chicken dry and cut into bite-sized pieces. On a baking sheet, toss the chicken with the cauliflower, a drizzle of oil, and the listed spices; spread in an even layer.
- Roast in the oven until the cauliflower is tender and the chicken is cooked through, about 15–18 minutes, stirring halfway through.
- While the chicken and cauliflower cook, rinse and dry the fresh produce.
- Carefully pluck the mint leaves from the stems, mince them, and place in a medium bowl.
- Trim and dice the cucumber and add to the mint bowl.
- Dice the tomatoes and add them to the bowl along with the vinaigrette, salt, and pepper; set the mixture aside.
- Spread the cooked quinoa on a separate sheet to cool for about 5 minutes.
- Add the cooled quinoa to the vegetable bowl and toss to combine into a salad.
- To serve, divide the quinoa salad, chicken, and cauliflower among bowls and enjoy.
Two tips
- Make-ahead: cook the quinoa earlier in the day and refrigerate until needed.
- Serving idea: finish with an extra drizzle of vinaigrette or a squeeze of lemon if you have it on hand.
Nutrition per serving
- Calories
- 668 kcal
- Protein
- 55 g
- Carbs
- 44 g
- Fat
- 31 g
- Fiber
- 10 g
- Sodium
- 475 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 follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.