Sweet Potato Cauliflower Quinoa Bowls

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!

Sweet Potato and Cauliflower Quinoa Bowls

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• Author: Jordan Cord
• Total Time: 55 minutes
• Yield: 6 1x

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Description

These savory winter vegetable bowls are full of bold flavors of ginger, garlic, and chipotle. Serve over a bed of steaming quinoa and drizzle with the creamy sauce.

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Ingredients

Scale 1x2x3x

Sweet Potatoes

• 3 cups sweet potato, diced
• 2 Tablespoons olive oil
• ½ teaspoon sea salt
• ½ teaspoon paprika
• ½ teaspoon white pepper (black pepper works too)
• ¼ teaspoon chipotle powder
• ¼ teaspoon chili powder
• dash of cayenne (optional)

Cauliflower and Broccoli

• 3 cups cauliflower, chopped
• 2 cups broccoli, chopped
• 2 cloves garlic
• 2 tablespoons olive oil
• 1 tablespoon tamari
• ½ teaspoon sea salt
• ½ teaspoon white pepper
• ½ teaspoon ginger powder

Tahini Sauce

• 3 Tablespoons tahini
• 3 Tablespoons orange juice
• 2 Tablespoons tamari
• 2 Tablespoons maple syrup
• 1 Tablespoon olive oil
• 1 Tablespoon lime juice
• ½ teaspoon ginger powder
• ¼ teaspoon red chili flakes

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Instructions

1. Preheat oven to 415º.
2. Prepare all ingredients as described above. In a large bowl add the sweet potato, oil, and seasonings then toss. Place on a foil lined baking sheet.
3. Add the cauliflower and broccoli, oil, tamari, garlic, and seasonings to the large bowl and toss again. Add to a separate foil-lined baking sheet.
4. Place both baking sheets in the oven. Set a timer for 30 minutes for the cauliflower and broccoli.
5. Once the cauliflower and broccoli are done, add 10 minutes for the sweet potatoes to finish roasting (cauliflower and broccoli = 30 minutes; sweet potatoes = 40 minutes).
6. While the vegetables are roasting, prepare the sauce. Add all of the sauce ingredients to a medium mixing bowl and combine with a whisk. Set aside.
7. Serve over steamy quinoa and pour the tahini sauce on top. Enjoy!

Notes

This recipe can be enjoyed as is or served over top of quinoa.

• Prep Time: 15 mins
• Cook Time: 40 mins
• Category: Main

Nutrition

• Calories: 256
• Sugar: 9.3 g
• Sodium: 967.6 mg
• Fat: 15.7 g
• Saturated Fat: 2.2 g
• Unsaturated Fat: 14.5 g
• Trans Fat: 0 g
• Carbohydrates: 26.6 g
• Fiber: 4.9 g
• Protein: 5.4 g
• Cholesterol: 0 g