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Roasted Cauliflower and Sweet Potato Buddha Bowl with Chickpeas and Tzatziki Recipe

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4 from 9 reviews

This vibrant Roasted Cauliflower Bowl is a wholesome and satisfying meal featuring tender roasted cauliflower, sweet potatoes, and chickpeas seasoned with a blend of aromatic spices. Served over a bed of fluffy quinoa and fresh greens, and topped with colorful vegetables, creamy tzatziki, tangy pickled red onions, and rich tahini dressing, this bowl offers a perfect balance of flavors and textures, ideal for meal prep or a nutritious weeknight dinner.

Ingredients

Roasted Vegetables

  • 1 small head cauliflower, chopped into small florets
  • 1 large sweet potato, chopped into 1/2-inch cubes
  • 15 oz can chickpeas, rinsed and drained
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoon chili powder
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Grain and Greens

  • Cooked quinoa (can substitute with farro, rice, or couscous)
  • Greens (chopped kale, Romaine, arugula, spinach, or spring mix)

Vegetable Toppings

  • Diced cucumber
  • Diced tomatoes
  • Pickled red onions
  • Sliced avocado

Additional Toppings and Dressings

  • Tzatziki sauce
  • Feta cheese
  • Hummus
  • Tahini dressing (recipe doubled)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
  2. Combine Vegetables: In a large mixing bowl, combine the cauliflower florets, sweet potato cubes, and rinsed chickpeas, preparing them for seasoning.
  3. Season Mixture: Drizzle the olive oil over the vegetable-chickpea mix and toss until all pieces are well coated. Sprinkle in smoked paprika, garlic powder, ground cumin, chili powder, turmeric, kosher salt, and black pepper, then mix thoroughly to evenly distribute the spices.
  4. Arrange for Roasting: Spread the seasoned vegetable and chickpea mixture in an even layer on the prepared baking sheet to ensure even roasting.
  5. Roast Vegetables: Place the baking sheet in the preheated oven and roast for about 25 to 30 minutes, stirring once halfway through, until the cauliflower and sweet potatoes are tender with crispy, browned edges.
  6. Prepare Bowl Components: While roasting, prepare the other components of the bowl: cook quinoa, chop greens, dice cucumber and tomatoes, and have pickled red onions, tzatziki, and tahini dressing ready. These components can be made ahead for meal prep convenience.
  7. Assemble Bowls: To assemble, place the cooked quinoa in serving bowls. Add a layer of greens, then top with the roasted vegetable and chickpea mixture, diced cucumber, diced tomatoes, pickled red onions, sliced avocado, and a dollop of tzatziki sauce. Finish by drizzling tahini dressing over the top. Optionally, sprinkle with feta cheese and add a side of hummus for extra flavor and protein.

Notes

  • This recipe is perfect for meal prepping; the roasted vegetables, grains, and toppings can be prepared in advance and assembled when ready to eat.
  • Feel free to substitute the quinoa with other grains like farro, rice, or couscous according to preference.
  • Adjust the spice levels by varying the amount of chili powder to suit your taste.
  • The creamy elements like tzatziki and tahini dressing balance the spices and add richness to the bowl.
  • Avocado adds healthy fats and a creamy texture to complement the roasted vegetables.
  • Use parchment paper on the baking sheet to prevent sticking and make cleanup easier.

Find it online: https://marthatasty.com/roasted-cauliflower-and-sweet-potato-buddha-bowl-with-chickpeas-and-tzatziki-recipe/