Roasted Cauliflower & Sweet Potato Buddha Bowl with Herbed Yogurt Sauce
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
Protein: 12g
Carbohydrates: 45g
Fat: 20g
Fiber: 8g
Sugar: 10g
Vitamin A: 200% DV
Vitamin C: 150% DV
Calcium: 15% DV
Iron: 20% DV
(Nutrition will vary slightly depending on exact ingredients and amounts.)