Curried Cauliflower and Sweet Potato Bowls with Cumin Yogurt
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.
Servings: 4 servings
Equipment
- Saucepan with lid
- Rimmed baking sheet
- Mixing bowls
Ingredients
- 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
- 3/4 tsp. kosher salt, divided
- 1/4 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
- 1/2 tsp. lemon zest, plus 1 Tbsp. fresh lemon juice
- 4 Tbsp. pepitas (I use roasted and salted)
Cumin Yogurt
- 1/3 cup plain full-fat Greek yogurt
- 1 Tbsp. tahini
- 1 Tbsp. fresh lemon juice
- 1/4 tsp. ground cumin
- 1/4 tsp. kosher salt
- Pinch of cracked black pepper
Instructions
- Preheat oven to 425ºF.Combine cauliflower and sweet potatoes in a large bowl. Toss with 3 Tbsp. olive oil, curry powder, paprika, garlic powder, 1/2 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 1/4 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.
Notes
- Store the roasted veggie and quinoa mixture separately from the yogurt. Rewarm the bowls in the microwave and add the cumin yogurt once warm.
Nutrition
Serving: 1bowl | Calories: 450kcal | Carbohydrates: 46.5g | Protein: 14g | Fat: 23g | Saturated Fat: 1g | Sodium: 700mg | Fiber: 9g | Sugar: 7g