Roasted Cauliflower and Sweet Potato Bowls
This hearty and nutritious bowl is packed with roasted vegetables, protein-rich chickpeas, and a flavorful tahini dressing. It’s perfect for a satisfying lunch or dinner, offering a balance of fiber, healthy fats, and plant-based protein.
Prep Time & Cooking Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Roasted Vegetables:
1 medium head of cauliflower, cut into florets
1 large sweet potato, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
For the Tahini Dressing:
¼ cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup or honey
2 clove garlic, minced
3 tablespoons warm water (adjust for consistency)
¼ teaspoon salt
For Serving:
2 cups cooked quinoa or brown rice
1 cup baby spinach or kale
¼ cup pomegranate seeds (optional, for garnish)
2 tablespoons toasted pumpkin seeds or chopped almonds
Instructions
Step 1: Roast the Vegetables
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, toss the cauliflower florets, sweet potato cubes, and chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper.
Spread the mixture evenly on the prepared baking sheet.
Roast for 25-30 minutes, flipping halfway, until the sweet potatoes are tender and slightly crispy.
Step 2: Prepare the Tahini Dressing
In a small bowl, whisk together tahini, lemon juice, maple syrup (or honey), minced garlic, salt, and warm water until smooth. Add more water if needed for a thinner consistency.
Step 3: Assemble the Bowls
Divide the cooked quinoa or brown rice among four serving bowls.
Add a handful of baby spinach or kale to each bowl.
Top with the roasted cauliflower, sweet potatoes, and chickpeas.
Drizzle with the tahini dressing.
Garnish with pomegranate seeds and toasted pumpkin seeds for added texture and flavor.
Nutritional Information (Per Serving)
Calories: ~450 kcal
Protein: ~12g
Carbohydrates: ~55g
Fat: ~18g
Fiber: ~10g
Sugar: ~10g
Nutritional values are estimates and may vary based on specific ingredients used.
FAQs
1. Can I make this bowl ahead of time?
Yes! You can roast the vegetables and cook the quinoa in advance. Store them in airtight containers in the fridge for up to 4 days. Assemble the bowls and add the dressing just before serving.
2. What can I use instead of tahini?
If you don’t have tahini, try using Greek yogurt, almond butter, or hummus for a creamy dressing alternative.
3. Can I add protein?
Absolutely! Add grilled chicken, tofu, tempeh, or a fried egg for extra protein.
4. How do I make this spicier?
Sprinkle red pepper flakes or drizzle with hot sauce for a kick of heat.
5. Can I use other vegetables?
Yes! You can swap in butternut squash, Brussels sprouts, zucchini, or bell peppers for variety.
This Roasted Cauliflower and Sweet Potato Bowl is an easy, nutrient-packed meal that’s both
satisfying and delicious. Would you like any modifications or additional details?