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“I don’t know how you do it, but you knocked it out of the park again! The texture of the black beans is the absolute icing on the cake though! Wow, just wow!”
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 🙂
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
- 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.
Variations and Tips
- Add a grain base like quinoa for extra heartiness.
- For a spicy kick, keep the seeds in the jalapeño.
- Storage tip: Keep components separate until ready to eat.
- Roasting tip: Ensure even cooking by spacing out the veggies on the tray.
Why You’ll Love This Roasted Sweet Potato & Cauliflower Bowl
- Hearty
- Wholesome
- Nutrient-Dense
- Flavorful
- Versatile
Roasted Sweet Potato and Cauliflower Bowl in Creamy Cilantro Sauce
Ingredients
- 1 sweet potato - about 12 oz/350 g; diced in small cubes
- 1 tsp (5 ml) chipotle in adobo sauce
- 2 tsp (10 ml) olive oil
- 2 pinches sea salt flakes - divided
- ½ cauliflower - chopped into florets
- 1 cup (172 g) cooked black beans
- 1 tsp (2 g) smoked paprika
- 1 tsp (3 g) garlic powder
- 3 ½ oz (100 g) cherry tomatoes - chopped in half
- ½ avocado
- pickled onions - to taste
Cilantro Sauce
- 1 cup (188 g) cooked butter beans
- ½ cup (8 g) fresh cilantro
- 2 tbsp (30 ml) fresh lime juice
- ⅓ cup (80 ml) soy yogurt
- 1 clove garlic - peeled
- 1 tsp (2 g) ground cumin
- 2 tbsp (30 g) hemp seeds
- 1 jalapeño - deseeded
- 1 pinch sea salt flakes
Instructions
- Preheat the oven to 400 °F (200C) 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!
Video
Per Serving/Portion
FAQ
Can I make this bowl ahead of time?
Are there any nuts in this recipe?
Can I use frozen cauliflower?
Is this recipe suitable for a vegan diet?
Is this recipe gluten-free?
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This recipe was fabulous – you absolutely smashed it again!
That looks so beautiful! Well done, thank you for sharing Saffie 💚
Amazing, next time I will do with half of cilantro sauce..
Hi Monika, so happy you loved it! Thank you for sharing 🥰
I don’t know how you do it, but you knocked it out of the park again! The texture of the black beans is the absolute icing on the cake though! Wow, just wow!
You make the recipes look so good Saffie!
Made this today, it was Delicious❣️
So happy you liked it Inger, thank you for sharing 💚
Why is the oven temperature in °F when all other units are metric?
We offer both metrics and US imperial measurements for our recipes 🙂
The Celsius temp was missing for this one, I’ve fixed it now, hope you love the recipe 💚
Another winning recipe! <3
thank you lovely 💚
Hi all-I struggled with the sauce. My Vitamix didn’t do the job. Any advice on what appliance to use? My sauce looked barely green and was grainy. Thoughts?
Hey Stephanie, could it be that your blender is too big? This happens to me sometimes if I don’t have enough volume of food for the blades to work properly, you can either get a smaller attachment from vitamix or double the sauce quantities and make extra for leftovers 🙂
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!
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!
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 😀
Thanks so much Louise, so happy to hear that!