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.
- If you like this style of meal, check out our Mediterranean Potato Tzatziki Bowl, or Sweet and Spicy Roasted Veggies on Garlic Dip.
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 diced in small cubes - about 12 oz/350 g
- 1 tsp (5 ml) chipotle in adobo sauce
- 2 tsp (10 ml) olive oil
- 2 pinch 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
- 3.5 oz (100 g) cherry tomatoes - chopped in half
- ½ avocado
- pickled onions - to taste
Cilantro Sauce
- 1 cups (188 g) cooked butter beans
- ½ cup (8 g) cilantro
- 2 tbsp (30 ml) lime juice
- ⅓ cup (80 ml) soy yogurt
- 1 garlic cloves - peeled
- 1 tsp (2 g) ground cumin
- 2 tbsp (30 g) hemp seeds
- 1 jalapenos - 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
You can keep the components separate until ready to serve. However, I recommend baking the veggies when ready to eat for the best texture!
No, it’s nut-free.
Fresh is best, but frozen works in a pinch.
Yes, it’s fully plant-based.
Yes it is!
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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 💚