Roasted Sweet Potato & Cauliflower Bowl in Creamy Cilantro Sauce

Author: Sarah Cobacho

Published: February 19, 2024

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A top-down view of a roasted sweet potato and cauliflower bowl on a textured white background, highlighting the vibrant colors of the fresh ingredients

This bowl is my ideal mid-week dinner; it’s easy and super flavourful, and the oven does most of the work. The roasted sweet potatoes, cauliflower, and black beans are layered on top of a fragrant cilantro dip and topped with avocado and pickled onions for a wonderful Mexican-vibe flavor that will make you forget about ordering takeaway. Did I forget it’s also super nourishing? Each plate has 28 g of protein and 27 g of fiber! The combination of two kinds of beans with so many colorful plants is a treat for your microbiome and provides a wide array of antioxidants.

So what are you waiting for? Get the oven going, and treat yourself to this wonderful bowl 🙂

Close-up of a hearty, plant-based meal of roasted sweet potato and cauliflower with creamy cilantro sauce, perfect for a healthy lunch or dinner.

Why This Recipe Works

  • Simple Yet Flavorful: Easy to make with a gourmet feel.
  • Plant-Powered Nutrition: Loaded with fiber (27 g) and plant protein (28 g).
  • Adaptable: Easily swap vegetables based on preference or availability.
  • Family-Friendly: A hit with all ages, perfect for any meal.

Ingredient Notes

Ingredients for roasted sweet potato and cauliflower bowl laid out on a grey surface, labeled for easy identification and recipe preparation.
  • Sweet Potato: A great source of fiber and beta-carotene.
  • Cauliflower: High in fiber and B vitamins. It can be swapped with broccoli.
  • Black Beans: Packed with protein and fiber. Use any other bean if preferred.
  • Cilantro: Fresh and vibrant, cilantro adds a punch of flavor.
  • Avocado: Rich in healthy fats and creamy in texture, perfect for adding richness.

Step-By-Step Instructions

Start by preheating your oven for perfectly roasted textures. Combine the sweet potatoes with spices and oil before roasting to caramelized perfection. Bake the cauliflower and black beans. Blend the creamy cilantro sauce with the butter beans, yogurt, cilantro, jalapenos, cumin, hemp seeds, and lime juice for a zesty flavor. Assemble your bowl with layers of cilantro sauce, roasted veggies, avocado, tomatoes, and pickled onions.

Sarah Cobacho presenting a bowl of roasted sweet potato and cauliflower in creamy cilantro sauce, garnished with avocado slices, pickled onions, and cherry tomatoes.

Variations and Tips

A beautifully plated roasted sweet potato and cauliflower bowl, ready to serve, featuring creamy cilantro sauce and fresh garnishes.

Why You’ll Love This Roasted Sweet Potato & Cauliflower Bowl

  • Hearty
  • Wholesome
  • Nutrient-Dense
  • Flavorful
  • Versatile
Close-up of a hearty, plant-based meal of roasted sweet potato and cauliflower with creamy cilantro sauce, perfect for a healthy lunch or dinner.

Roasted Sweet Potato & Cauliflower Bowl in Creamy Cilantro Sauce

5 from 6 votes
Enjoy a nourishing roasted sweet potato and cauliflower bowl with creamy cilantro sauce, featuring black beans, cherry tomatoes, and avocado for a fulfilling meal.
Sarah Cobacho (
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes


Servings 2


  • 1 sweet potato diced in small cubes (about 12 oz/350 g)
  • 1 tsp chipotle in adobo
  • 2 tsp olive oil, divided
  • 2 pinch sea salt flakes (divided)
  • ½ medium cauliflower head, chopped in small florets
  • 1 cup cooked black beans
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 3.5 oz cherry tomatoes, chopped in half
  • ½ avocado, diced
  • pickled onions (to taste)

Cilantro Sauce

  • 1 cups cooked butter beans
  • ½ cup fresh cilantro
  • 2 tbsp fresh lime juice
  • cup soy yogurt
  • 1 small garlic clove (peeled)
  • 1 tsp ground cumin
  • 2 tbsp hemp seeds
  • 1 jalapeño (deseeded)
  • 1 pinch of salt


  • Preheat the oven to 400 °F fan forced.
  • On a medium-sized baking tray, combine the sweet potatoes, 1 tsp olive oil, the chipotle in adobo sauce, and 1 pinch of salt. Bake on the middle rack for 40 minutes.
  • On a large-sized baking tray, combine the cauliflower florets, black beans, 1 tsp olive oil, 1 pinch of salt, garlic powder, and smoked paprika. Bake on the top rack for 25 minutes.
  • In the meantime, blend the butter beans, cilantro, yogurt, garlic, cumin, hemp seeds, jalapeño, and a pinch of salt. Keep in the fridge until ready to serve.
  • Spread the Cilantro Bean Dip at the bottom of a plate, top with the roasted sweet potatoes, cauliflower, black beans, cherry tomatoes, avocado, and pickled onions. Enjoy!

Per Serving

Calories 624kcalCarbohydrates 94gProtein 28gFat 19gSodium 413mgFiber 27gVitamin A 1308IUVitamin C 85mgCalcium 203mgIron 8mg
COURSE Main Course
KEYWORDS Easy Lunch, Healthy Bowl, High Fiber Meal, nourishing salad
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Can I make this bowl ahead of time?

You can keep the components separate until ready to serve. However, I recommend baking the veggies when ready to eat for the best texture!

Are there any nuts in this recipe?

No, it’s nut-free.

Can I use frozen cauliflower?

Fresh is best, but frozen works in a pinch.

Is this recipe suitable for a vegan diet?

Yes, it’s fully plant-based.

Is this recipe gluten-free?

Yes it is!

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  1. This was one of the best meals I’ve had in a while! The cilantro sauce was incredible. I didn’t have chipotle seasoning so I subbed Georgian ajika seasoning instead, and it was still wonderful. Thank you so much for your beautiful & nutritious meals Sarah!5 stars

    1. Hey Anna, I’m so happy you liked it 💚 I was not familiar with Georgian ajika, it sounds delicious, I’ll make sure to try it soon!

  2. This was absolutely delicious! I just happened to have most of the ingredients so I gave it a try for dinner this evening. I imagine it would have been even more wonderful with the chipotle but I didn’t have any on hand but I will be making this again. Thank you 😀5 stars

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