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Sweet Potato and Cauliflower Quinoa Bowls
Jordan Cord

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 256
Ingredients Method Notes

Ingredients
  

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

Method
 

  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.