Curried cauliflower and sweet potato bowls with quinoa and cumin-spiced yogurt. A hearty, produce-packed bowl with anti-inflammatory spices that's perfect for weekday lunches.
This time of year, I crave roasted root veggies, hearty grains, creamy sauces and dressings, and warm spices above anything else. Enter: this feel-good bowl.
I adore roasted cauliflower in salads and bowls because it adds texture and nuttiness, as well as fiber. Roasting the cauliflower and sweet potato in curry spice, paprika, and garlic gives the bowl rich aromas of warm, comforting spice.
Add a cumin-scented yogurt sauce to the mix for an instant boost of protein, probiotics, calcium, and vitamin D.
These bowls can be enjoyed warm, chilled, or closer to room temperature.
If you're packing up leftovers, just separate the yogurt and toppings until you're ready to eat. If the veggie mixture tastes a little dry after refrigerating, add an extra drizzle of olive oil or spritz of lemon juice.
Healthy comfort food never tasted so good.
How to Make Curried Cauliflower Bowls
There are so many reasons to love these bowls. They are:
- Filled with veggies (cauliflower and sweet potatoes star), with a heaping helping of fiber and plant protein from quinoa.
- Meal prep friendly since they last up to 1 week in the refrigerator.
- Filled with exotic, lively flavor from a mix of warming spices.
- Rich in heart-healthy fats, making them extra satiating.
- Cauliflower: You need 1 medium head of cauliflower, which should yield about 6 cups of florets.
- Sweet Potatoes: Sweet potatoes are a fantastic source of fiber and vitamins and minerals such as vitamin A and vitamin C. You need 1 large sweet potato, which should yield roughy 3 cups chopped.
- Spices: A mix of curry powder, paprika, garlic, and cumin infuse these bowls with warm, lively flavor.
- Quinoa: Quinoa gives these bowls nutty flavor, along with filling protein and fiber. You can use white, multi-color, or red quinoa for this recipe. White quinoa, however, has the most mild flavor of the three varieties.
- Pepitas: A winning combo of crunch, toasty flavor, heart-healthy fats, and protein.
- Herbs: Use cilantro, parsley, or mint alone, or a mix of the three.
- Yogurt Sauce: A combination of yogurt, tahini, lemon juice, and cumin create a rich, flavorful sauce to coat the veggies and grains.
Step 1: Roast Cauliflower and Sweet Potatoes
Preheat oven to 425ºF.
Combine cauliflower and sweet potatoes in a large bowl. Toss with olive oil, curry powder, paprika, garlic powder, salt and pepper. Arrange on a rimmed baking sheet and roast for 35 to 40 minutes, until tender.
Step 2: Boil Quinoa
Bring quinoa and 2 cups of water or broth to a boil in a saucepan. Reduce heat and gently simmer, covered, until the grains are tender. Stir in kale, if using.
Step 3: Prepare Cumin Yogurt
In a small bowl, combine yogurt, tahini, lemon juice, cumin, salt, and pepper; stir to combine. Whisk in 1 Tbsp. water.
Step 4: Assemble Bowls
In a small bowl, combine parsley, lemon zest and juice, and olive oil.
Divide quinoa evenly between 4 bowls. Top with curried cauliflower and sweet potatoes and a drizzle of the parsley oil. Add a dollop of cumin yogurt and serve.
Make-Ahead and Storage Tips:
- To Make Ahead. Mix the cumin yogurt and parsley oil up to 1 day ahead. Store separately in the refrigerator.
- To Store. Store the roasted veggie and quinoa mixture separately from the yogurt. Rewarm the bowls in the microwave and add the cumin yogurt and parsley oil once warm.
More Grain Bowl Recipes to Try:
If you give these bowls a try, snap a pic and tag #dishingouthealth so I can see your creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates!
Curried Cauliflower and Sweet Potato Bowls with Cumin Yogurt
- Saucepan with lid
- Rimmed baking sheet
- Mixing bowls
- 1 medium head cauliflower, cut into florets (about 6 cups)
- 1 large sweet potato, peeled and cut into cubes (about 3 cups)
- 5 Tbsp. extra-virgin olive oil, divided
- 1 Tbsp. curry powder
- 1 tsp. paprika
- 1 tsp. garlic powder
- ¾ tsp. kosher salt, divided
- ¼ tsp. cracked black pepper
- 1 cup red quinoa, uncooked
- 2 cups water or vegetable broth
- 2 cups stemmed and roughly chopped kale (optional)
- 3 Tbsp. finely chopped fresh parsley
- ½ tsp. lemon zest, plus 1 Tbsp. fresh lemon juice
- 4 Tbsp. pepitas (I use roasted and salted)
- ⅓ cup plain full-fat Greek yogurt
- 1 Tbsp. tahini
- 1 Tbsp. fresh lemon juice
- ¼ tsp. ground cumin
- ¼ tsp. kosher salt
- Pinch of cracked black pepper
- Preheat oven to 425ºF.Combine cauliflower and sweet potatoes in a large bowl. Toss with 3 Tbsp. olive oil, curry powder, paprika, garlic powder, ½ tsp. salt and black pepper. Arrange on a large rimmed baking sheet and roast for 35 to 40 minutes, tossing once halfway through, until tender.
- Meanwhile, bring quinoa, 2 cups of water or vegetable broth, and ¼ tsp. salt to a boil in a medium saucepan. Reduce heat and gently simmer, covered, until the quinoa is tender, about 15 minutes. Stir in kale, if using, and keep covered until ready to use. (The heat of the quinoa will wilt greens.)
- Prepare Cumin Yogurt: In a small bowl, combine yogurt, tahini, 1 Tbsp. lemon juice, cumin, salt, and pepper; stir to combine. Whisk in 1 Tbsp. water.In a separate small bowl, combine parsley, lemon zest and 1 Tbsp. lemon juice, and 2 Tbsp. olive oil. Set aside.
- Divide quinoa evenly between 4 bowls. Top with roasted cauliflower and sweet potatoes and a drizzle of the parsley oil. Add a dollop of cumin yogurt and 1 Tbsp. pepitas per bowl. Serve.
- Store the roasted veggie and quinoa mixture separately from the yogurt. Rewarm the bowls in the microwave and add the cumin yogurt once warm.