Roasted Cauliflower and Sweet Potato Bowl with Maple Tahini Sauce
Indulge in the vibrant flavors and textures of this nutritious bowl, expertly combining the comforting warmth of roasted cauliflower and sweet potatoes with the creamy, sweetness of maple tahini sauce.
Ingredients:
For the roasted vegetables:
- 1 head cauliflower, cut into florets
- 1 large sweet potato, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the maple tahini sauce:
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1/4 teaspoon garlic powder
For the bowl:
- 1 cup cooked brown rice
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
Instructions:
Preheat oven: Preheat oven to 400°F (200°C).
Prepare vegetables: Toss cauliflower and sweet potato with olive oil, cumin, salt, and pepper.
Roast: Spread vegetables on a baking sheet and roast for 25-30 minutes, or until tender and slightly browned.
Make the maple tahini sauce: In a small bowl, whisk together tahini, maple syrup, lemon juice, water, and garlic powder.
Assemble bowls: Divide cooked brown rice, red onion, and cilantro among four bowls.
Top with vegetables and sauce: Top each bowl with roasted vegetables and a generous spoonful of maple tahini sauce.
Enjoy your delicious roasted cauliflower and sweet potato bowl with maple tahini sauce!