Roasted Cauliflower & Sweet Potato Buddha Bowl with Herbed Yogurt Sauce

Table of Contents

This vibrant and nourishing Buddha bowl is a perfect balance of flavors and textures. Roasted cauliflower brings a smoky crunch, sweet potatoes add warmth and depth, and fresh cucumbers provide a refreshing contrast. Topped with a creamy herbed yogurt sauce, this bowl is a wholesome, plant-powered meal that’s both satisfying and easy to prepare—ideal for lunch, dinner, or meal prep.

⏱️ Time

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

For the Bowl:

1 small head cauliflower, cut into florets

2 medium sweet potatoes, peeled and cubed

1 tablespoon olive oil (for each vegetable)

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder (optional)

Salt and black pepper, to taste

1/2 cucumber, diced

4–5 lettuce leaves or a handful of mixed greens

Fresh parsley or cilantro, chopped (for garnish)

Optional: roasted potato wedges or crispy chickpeas

For the Herbed Yogurt Sauce:

1 cup plain Greek yogurt (or dairy-free yogurt for vegan option)

1 tablespoon lemon juice

1 tablespoon olive oil

1 garlic clove, minced

1–2 tablespoons chopped fresh herbs (like parsley, dill, or mint)

Salt and pepper, to taste

‍ Instructions

Preheat Oven:
Preheat your oven to 400°F (200°C).

Roast the Cauliflower & Sweet Potatoes:

Place cauliflower florets in one bowl and sweet potato cubes in another.

Toss each with 1 tablespoon olive oil, paprika, cumin, garlic powder (if using), salt, and pepper.

Spread on separate baking sheets in a single layer.

Roast for 25–30 minutes, flipping halfway through, until golden and slightly crispy.

Make the Herbed Yogurt Sauce:

In a bowl, combine yogurt, lemon juice, olive oil, garlic, herbs, salt, and pepper.

Mix well and refrigerate until ready to serve.

Assemble the Bowl:

Lay lettuce or greens at the base of a bowl.

Arrange roasted cauliflower, sweet potatoes, diced cucumber, and any additional toppings.

Drizzle generously with the herbed yogurt sauce.

Garnish with fresh parsley or cilantro and a sprinkle of paprika.

Tips

Make it Vegan: Use coconut yogurt or cashew yogurt instead of Greek yogurt.

Extra Protein: Add roasted chickpeas, quinoa, or a boiled egg.

Meal Prep: Store components separately and assemble when ready to eat to keep it fresh.

Spice Swap: Try turmeric, curry powder, or chili powder for a flavor twist.

❓ Q&A

Q: Can I make this ahead of time?
A: Yes! Store roasted veggies and sauce separately. Assemble before eating for best texture.

Q: Can I use frozen cauliflower or sweet potato?
A: You can, but fresh will roast better. Thaw and pat dry frozen veggies before roasting.

Q: What herbs work best in the yogurt sauce?
A: Parsley, dill, mint, and cilantro all work great. Use what you love!

Q: How long will leftovers last?
A: Stored in airtight containers, this bowl will last 3–4 days in the fridge.

️ Nutrition Information (Approx. per serving — serves 2)

Calories: ~400 kcal