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
