Description
A hearty and nutritious bowl featuring roasted sweet potatoes and cauliflower, served with a creamy tahini honey sauce for a perfect balance of sweet and savory flavors.
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 rice
- Fresh parsley 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 water for desired consistency.
- Assemble bowls by dividing quinoa or rice among four bowls. Top with roasted vegetables, drizzle with tahini honey sauce, and garnish with fresh parsley.
Notes
You can customize the seasonings to taste.