These sweet potato cauliflower quinoa bowls are one of our favourite recipes. it's super simple and you will probably have some left over for the next day.
True to form, March is blowing in like a lion. The sun is out, but the wind is strong enough to blow you over and the nights still get chilly. Compared to most winters, this one has been mild – especially for Indiana.
There are only a few days left of "winter," so for the time being I think it's perfectly acceptable to keep eating winter food. I know spring break is right around the corner and summer will be here soon after, but for now – I'm gonna stay on the cozy, warm comfort food wagon. Who's with me?
Today, that looks like a big bowl of roasted winter veggies of all shapes, colors, and textures, mixed together and served over steaming quinoa. And for good measure, we're gonna do it up with a creamy tahini sauce drizzled over top. Because when you mix tahini with flavors like ginger and garlic (in the cauliflower) and paprika and chipotle (in the sweet potatoes), you get some crazy flavor magic happening.
This all comes together super simply – you toss the veggies in seasonings and pop them into the oven to roast. While they're roasting, the quinoa/rice/buckwheat/noodles (why not?) can cook. And as for the sauce, you just combine everything in a jar, shake, and pour over your bowl of goodness. Just like that – you have dinner. And probably leftovers or lunch for tomorrow. 💪💪💪
Aaaaaand, side note – Happy St. Patrick's Day!
If you enoyed this sweet potato cauliflower quinoa bowls let us know in the comments!Print