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Sweet Potato and Cauliflower Quinoa Bowls

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.

Scale

Ingredients

Sweet Potatoes

Cauliflower and Broccoli

Tahini Sauce

Instructions

  1. Preheat oven to 415ยบ.
  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.

Nutrition