Roasted Sweet Potato and Cauliflower Bowl in Creamy Cilantro Sauce
Enjoy a nourishing roasted sweet potato and cauliflower bowl with creamy cilantro sauce, featuring black beans, cherry tomatoes, and avocado for a fulfilling meal.
Servings
Ingredients
- 1 sweet potato about 12 oz/350 g; diced in small cubes
- 1 tsp chipotle in adobo sauce
- 2 tsp olive oil
- 2 pinches sea salt flakes divided
- ½ cauliflower chopped into florets
- 1 cup cooked black beans
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 3 ½ oz cherry tomatoes chopped in half
- ½ avocado
- pickled onions to taste
Cilantro Sauce
- 1 cup cooked butter beans
- ½ cup fresh cilantro
- 2 tbsp fresh lime juice
- ⅓ cup soy yogurt
- 1 clove garlic peeled
- 1 tsp ground cumin
- 2 tbsp hemp seeds
- 1 jalapeño deseeded
- 1 pinch sea salt flakes
Instructions
- Preheat the oven to 400°F (200°C) 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, lime juice, 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
Nutritional Information - Per Serving
Calories 624kcal | Carbohydrates 94g | Protein 28g | Fat 19g | Sodium 413mg | Fiber 27g | Vitamin A 1308IU | Vitamin C 85mg | Calcium 203mg | Iron 8mg