Roasted Sweet Potato Cauliflower Quinoa Bowls

Name: Roasted Sweet Potato Cauliflower Quinoa Bowls
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 head cauliflower, florets; 1 large sweet potato, diced; 3 tbsp olive oil; 1 tsp chili powder; 1 tsp ground cumin; 1 1/4 tsp smoked paprika; 3/4 tsp garlic powder; 1 tsp kosher salt; 1 can black beans, rinsed; 1/2 cup raw cashews; 1/2 pepper chipotle pepper in adobo; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp ground cumin; 3/4 cup water; 4.5 cups cooked quinoa; 2 avocados, sliced; 1/4 cup fresh cilantro, chopped; 2 limes, cut into wedges

Hearty quinoa bowls topped with spiced roasted vegetables, black beans, creamy chipotle cashew crema, and avocado.

55 minEasyServes 6427 cal/serving

MexicanDinnerOven and BlenderVeganVegetarianMediterraneanGluten-FreeDairy-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-Free

Ingredients

1 head cauliflower, florets
1 large sweet potato, diced
3 tbsp olive oil
1 tsp chili powder
1 tsp ground cumin
1 1/4 tsp smoked paprika
3/4 tsp garlic powder
1 tsp kosher salt
1 can black beans, rinsed
1/2 cup raw cashews
1/2 pepper chipotle pepper in adobo
1 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
3/4 cup water
4.5 cups cooked quinoa
2 avocados, sliced
1/4 cup fresh cilantro, chopped
2 limes, cut into wedges

Instructions

1

Preheat the oven to 425 degrees F and coat a baking sheet with nonstick spray.
2

In a large bowl, combine 1 head florets cauliflower and 1 large diced sweet potato. Drizzle with 3 tbsp olive oil and toss to coat.
3

Season the vegetables with 1 tsp chili powder, 1 tsp ground cumin, 1 1/4 tsp smoked paprika, 3/4 tsp garlic powder, and 1 tsp kosher salt, tossing again to coat evenly.
4

Spread the seasoned vegetables across the baking sheet and roast for 25 minutes, stirring halfway through.
5

Scatter 1 can rinsed black beans over the sheet pan and return to the oven for 4 to 5 minutes until heated through.
6

While the vegetables roast, combine 1/2 cup raw cashews, 1/2 pepper chipotle pepper in adobo, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, and 3/4 cup water in a blender. Blend until completely smooth to make the crema.
7

Divide 4.5 cups cooked quinoa among serving bowls and top with the warm roasted vegetables and beans.
8

Arrange 2 sliced avocados on top, drizzle with the blended crema, and garnish with 1/4 cup chopped fresh cilantro and 2 cut into wedges limes.

Questions

How long does Roasted Sweet Potato Cauliflower Quinoa Bowls keep?

Refrigerate it in a sealed container for up to four days and stir it back together before serving.

Can I halve or double Roasted Sweet Potato Cauliflower Quinoa Bowls?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Cook this free in the app

Textual Chef is a plain-text cooking reference of 4,492 recipes, free to read and cook from, with no account and no paywall. In the app, this entry scales itself: half, standard, or double batch, every quantity recomputed inside the step that uses it. No ads, no life stories, no photos of somebody else's dinner.

The entries are curated and public-domain sourced, written to a fixed template and checked against it: tested quantities, one closed vocabulary of methods, and precomputed half and double batches on every line. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser, instantly. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually, and the first 30 days are free.