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.
Ingredients
Scale
Sweet Potatoes
- 3 cups sweet potato, diced
- 2 Tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- 1/2 teaspoon white pepper (black pepper works too)
- 1/4 teaspoon chipotle powder
- 1/4 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
- 1/2 teaspoon sea salt
- 1/2 teaspoon white pepper
- 1/2 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
- 1/2 teaspoon ginger powder
- 1/4 teaspoon red chili flakes
Instructions
- Preheat oven to 415º.
- 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.
- 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.
- Place both baking sheets in the oven. Set a timer for 30 minutes for the cauliflower and broccoli.
- 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).
- 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.
- 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