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.



Sweet Potatoes

Cauliflower and Broccoli

Tahini Sauce


  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!


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