Description
A vibrant, nutrient-packed bowl featuring roasted sweet potatoes and cauliflower, topped with a creamy tahini honey sauce for a sweet and savory flavor.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and cubed
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup tahini
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 2–3 tablespoons water
- 4 cups cooked quinoa or brown rice
- Fresh parsley or cilantro for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss sweet potatoes and cauliflower with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 25-30 minutes, stirring halfway, until vegetables are tender and lightly browned.
- While roasting, whisk together tahini, honey, lemon juice, and water in a small bowl until smooth. Adjust consistency with more water if needed.
- Assemble bowls by dividing cooked quinoa or brown rice among four bowls. Top with roasted vegetables.
- Drizzle with tahini honey sauce and garnish with fresh herbs before serving.
Notes
You can customize the seasonings to taste.