Curried cauliflower and sweet potato bowls with cumin-spiced yogurt, arugula, mint, and cilantro. This hearty, plant-based bowl is nutrient-packed and sure to satisfy vegetarians and omnivores alike. Happy Monday, friends! I hope your second weekend of the year was a satisfying mix of relaxation and adventure. I spent most of the weekend deep-cleaning my apartment and trying to imbue some sense of organization in my life (which, turns out, is going to take a helluva lot more time and effort than one single weekend can allot). But it’s 2018, baby, and I’m committed!
But we’re not here to talk about adulting. We’re here to talk about these BOWLS—the indisputable highlight of my weekend.I don’t know about you, but it’s hard for me to find lettuce-based salads satisfying when it’s <30°F outside. This time of year, I crave roasted root veggies, hearty grains, creamy sauces and dressings, and warm spices above anything else. Enter: this recipe.
I adore roasted cauliflower in salads because it adds texture and nuttiness, as well as a fair amount of fiber. Roasting the cauliflower in curry powder and garlic imparts a Indian-inspired flavor profile that gives the bowl rich aromas of warm, comforting spice. The mint and cilantro add a lovely counter to the curry, while offering a bright herby punch.Not only does building a salad over a swipe of yogurt look aesthetic, it adds moisture, and ensures a balanced bite from top to bottom. Plus, it’s typically a much healthier option than most creamy dressings (which tend to be mayo or egg-yolk based). Here, you get a boost of protein, fiber, probiotics, calcium, and vitamin D.
This bowl can be enjoyed warm, chilled, or at 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 refrigeration, just drizzle an extra glug of olive oil or spritz of lemon juice overtop. Healthy comfort food never tasted so good.
- 1 head cauliflower, cut into florets (about 6 cups)
- 3 Tbsp. extra-virgin olive oil, divided
- 1½ tsp. curry powder
- ½ tsp. garlic powder
- 1 tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 2 large sweet potatoes, peeled and cubed
- 1 cup plain whole-milk Greek yogurt
- ½ tsp. ground cumin
- Zest and juice of 1 lemon
- 1 garlic clove, minced
- 2 cups arugula
- ½ cup each fresh cilantro and mint leaves
- ½ cup cashews, roughly chopped
- Preheat oven to 375°F.
- Place cauliflower, 1 Tbsp. of the oil, curry powder, garlic powder, ¼ tsp. of the salt, and ⅛ tsp. of the pepper in a large bowl; toss to combine. Spread on a baking sheet.
- Place sweet potatoes, 1 Tbsp. of the oil, ¼ tsp. of the salt, and ⅛ tsp. of the pepper in the same bowl; toss to combine. Spread on a separate baking sheet.
- Bake cauliflower and sweet potatoes for 30 to 35 minutes, tossing once halfway through, until tender. Set aside to slightly cool.
- Combine yogurt, lemon zest and juice, cumin, garlic, and ¼ tsp. of the salt in a bowl. Stir well.
- Place cauliflower, sweet potato, arugula, cilantro, mint, remaining 1 Tbsp. oil, and remaining ¼ tsp. kosher salt in a large bowl. Gently toss to combine.
- Spread yogurt mixture on the bottom of each of 4 plates or bowls. Top with vegetable mixture. Sprinkle cashews evenly overtop.