These Roasted Cauliflower and Sweet Potato Bowls with Curry Tahini Sauce are healthy, filling, and loaded with veggies. The curry tahini sauce takes these hearty bowls to the next level and adds so much flavor. Enjoy them with quinoa, couscous, or your favorite grain. These vegan bowls can be served for lunch or dinner.
There’s a high of 87 degrees today, but I’m already in full fall mode. The weather has started to cool down in the mornings and evenings, and I’ve started to crave hearty, veggie-packed meals like these Roasted Cauliflower and Sweet Potato Bowls. As much as I love eating all these veggies, the best part of this recipe is the creamy Curry Tahini Sauce drizzled all over the top!
Roasting vegetables is one of my favorite ways to enjoy them. I usually toss them with olive oil, salt, pepper, and a few other spices. Roasting veggies allows them to brown or caramelize, bringing out all the natural sweetness. This method is also great because it’s mostly hands-off once you pop the sheet pan in the oven.
Why You’ll Love These Roasted Veggie Buddha Bowls!
- This recipe is a perfect vegan sheet-pan meal – The cauliflower, sweet potato, onion, kale, dried cranberries, and walnuts are all cooked together on one sheet pan, requiring fewer dishes. Plus, everything has more flavor when cooked together!
- The curry tahini sauce is amazing – I think tahini sauce is the perfect addition to a roasted veggie bowl like this one. The curry flavor comes through strongly and goes well with the other flavors.
- You can use this recipe for meal prep – I love roasting all these veggies together on a Sunday and then enjoying these bowls for lunch all week You can mix the tahini dressing in or leave it on the side.
Roasted Cauliflower and Sweet Potato Bowls with Curry Tahini Sauce Recipe Ingredients
- Cauliflower – I used one small head of white cauliflower. You can use yellow or purple cauliflower if you prefer. Cauliflower is a great vegetable for roasting because it’s mild in flavor and doesn’t overpower the other ingredients.
- Sweet Potato – I used one large sweet potato, or yam, for this recipe. I like to peel the skin off mine, but it has many health benefits, so keep iton if you like. You can also substitute butternut squash for the sweet potato.
- Red Onion – I love adding diced red onion to this recipe because it gets nice and caramelized once roasted and has a sweet flavor, but any kind of onion can be used.
- Kale – I used curly kale for this recipe, but you can use Dino kale or even baby spinach if you prefer. I like to add the chopped kale right at the end so it gets a bit crispy, which adds a nice texture to these bowls.
- Chickpeas – Chickpeas add some extra protein and are mild in flavor, so I like to add them to various recipes. The chickpeas are added right at the end, so they are warmed through and still have a nice texture.
- Dried Cranberries & Walnuts – I love the crunch the walnuts add and the sweetness of the dried cranberries. Both ingredients go well in a fall-inspired Buddha bowl like this one.
- Curry Tahini Sauce – This super flavorful and delicious sauce is made with tahini, yellow curry powder, maple syrup, tamari, cumin, garlic, lemon juice, salt, pepper, and a little bit of water to help thin it out.
- Couscous – I served my roasted veggies over a few spoonfuls of couscous, a type of pasta, but you could also serve yours over quinoa or another grain of choice.
How To Make Roasted Veggie Buddha Bowls
- Preheat your oven to 425 degrees F. Add your diced cauliflower, sweet potato, and red onion to a large baking sheet. Drizzle with about 1 Tablespoon of olive oil and season with 1 1/2 tsp paprika, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Use your hands to mix everything together until all veggies are coated with oil and seasonings. Place in the oven and bake for about 30-35 minutes.
- Remove sheet pan from the oven and add the chickpeas, chopped kale, dried cranberries, and chopped walnuts. Toss everything together well, you may want to drizzle on a little extra olive oil, and place back into the oven for about 10 minutes. Kale should be starting to get crispy but not overcooked.
- Prepare your curry tahini sauce. Add all sauce ingredients to a medium-sized bowl and whisk together until completely combined. Add extra water, if needed, give the sauce a taste, and add in more of any ingredient you like.
- Assemble your bowls. I like to serve my bowls with some couscous, but you could also use quinoa or another grain of choice. To each bowl, I add about 1/2 cup of couscous to the bottom and then top with a few big spoonfuls of the roasted veggie mixture. Top with a drizzle of the curry tahini sauce and a sprinkle of fresh herbs. I also like to add a squeeze of fresh lemon juice. Enjoy!
Roasted Veggie Bowl Recipe Frequently Asked Questions
- Are these bowls vegan? Yes!
- Is this recipe gluten-free? I served my veggies over couscous, which is not gluten-free. However, you can easily make this recipe gluten-free by serving it over quinoa or rice.
- How should this recipe be prepared for meal prep? I like to portion out my couscous and veggies into glass meal-prep containers and store them in the refrigerator for up to 5 days. You can either mix the dressing with it or store it on the side. Bowls can be enjoyed warm or chilled.
- Can the tahini sauce be substituted? Yes, you can use a different dressing for this recipe if needed. I recommend something a little tangy with an olive-oil base.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Hearty Vegan Bowl Recipes?
Black Bean Quinoa Bowls with Chipotle Tahini Sauce
Vegan Fajita Bowls with Avocado Sauce
Spicy Peanut Spaghetti Squash Bowls
Sheet Pan Roasted Vegetable and Sweet Potato Bowls
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Roasted Cauliflower and Sweet Potato Bowls with Curry Tahini Sauce
- Total Time: 1 hour 20 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
These Roasted Cauliflower and Sweet Potato Bowls with Curry Tahini Sauce are healthy, filling and packed with veggies! The curry tahini sauce takes these hearty bowls to the next level and adds so much flavor. Enjoy with quinoa, couscous or your favorite grain. These vegan bowls can be enjoyed for lunch or dinner.
Ingredients
Scale
- 1 small head cauliflower, about 5 cups once diced
- 3 cups diced sweet potato
- 1/2 large red onion, diced
- 1 tablespoon olive oil
- 1 1/2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 cups chopped kale, curly or dino
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- Cooked couscous or quinoa for serving, if desired
- Fresh herbs and fresh lemon juice for topping, if desired
Curry Tahini Sauce
- 1/3 cup tahini
- 3 tablespoons water
- Juice of 1 large lemon
- 1 teaspoon yellow curry powder
- 1 teaspoon pure maple syrup
- 1 teaspoon tamari, or soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Pre-heat your oven to 425 degrees F. Add your diced cauliflower, sweet potato and red onion to a large baking sheet. Drizzle with about 1 tablespoon of olive oil and season with 1 1/2 tsp paprika, 1 tsp cumin, 1 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper. Use your hands to mix everything together until all veggies are coated with oil and seasonings. Place in the oven and bake for about 30-35 minutes.
- Remove sheet pan from the oven and add on the chickpeas, chopped kale, dried cranberries and chopped walnuts. Toss everything together well, you may want to drizzle on a little extra olive oil, and place back into the oven for about 10 minutes. Kale should be starting to get crispy but not overcooked.
- Prepare your curry tahini sauce. Add all sauce ingredients to a medium sized bowl and whisk together until completely combined. Add any extra water, if needed, and give the sauce a taste and add in more of any ingredient you like.
- Assemble your bowls. I like to serve my bowls with some couscous, but you could also use quinoa or another grain of choice. To each bowl, I add about 1/2 cup of couscous to the bottom and then top with a few big spoonfuls of the roasted veggie mixture. Top with a drizzle of the curry tahini sauce and a sprinkle of fresh herbs. I also like to add a squeeze of fresh lemon juice. Enjoy!
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dinner, Vegan
- Method: Oven
- Cuisine: American
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