These Sweet Potato Cauliflower Quinoa Bowls are a delicious and nutritious vegan meal. Roasted sweet potato and cauliflower are served over fluffy quinoa and drizzled with a flavorful orange tahini sauce.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 medium sweet potato, diced
- 1 small head cauliflower, cut into florets
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/4 cup tahini
- 2 tablespoons orange juice
- 1 tablespoon maple syrup
- 1 teaspoon orange zest
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 cup water
- Fresh parsley, for garnish
Instructions:
Preheat oven to 400F 200C
In a saucepan, bring water to a boil
Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and water is absorbed
On a baking sheet, toss sweet potato and cauliflower florets with olive oil, salt, and pepper
Roast for 20-25 minutes, or until tender and slightly browned
In a small bowl, whisk together tahini, orange juice, maple syrup, orange zest, cumin, garlic powder, and water until smooth and creamy
To assemble the bowls, divide cooked quinoa among serving bowls
Top with roasted sweet potato and cauliflower
Drizzle with orange tahini sauce
Garnish with fresh parsley and serve
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