Cauliflower Sweet Potato Bowl: A Flavor-Packed Delight!
A nourishing and colorful roasted cauliflower, sweet potato, and chickpea bowl, perfect for a healthy meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 1 medium head cauliflower, chopped into florets
- 1 large sweet potato, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt & black pepper to taste
- 1 cup cooked quinoa or brown rice
- 1 avocado, diced
- 1/2 cup chopped tomatoes
- 1/2 cup pickled red onions
- 1/2 cup cucumber slices
- 2 handfuls mixed greens or spinach
- 1/2 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp chopped fresh dill or parsley
- Salt & pepper to taste
Instructions
- Preheat oven to 425°F. Toss cauliflower, sweet potatoes, and chickpeas in olive oil, paprika, cumin, garlic powder, salt, and pepper. Spread on a baking sheet. Roast for 25–30 minutes, flipping halfway through.
- While roasting, cook your quinoa or brown rice. Slice avocado, chop tomatoes, and prep your fresh veggies.
- In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, dill or parsley, salt, and pepper.
- Add greens to a bowl, top with quinoa, then pile on roasted cauliflower, sweet potato, and chickpeas. Add tomatoes, avocado, cucumber, and pickled onions.
- Drizzle with the herby yogurt sauce, sprinkle with extra paprika if desired, and enjoy!
Notes
- This bowl is perfect for meal prep and can be stored in the fridge for a few days.
- Feel free to customize the veggies based on your preference.
- For a spicier kick, add some chili flakes to the roasted veggies.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Protein: 13g