Cauliflower & Sweet Potato Nourish Bowl + Turmeric Tahini Dressing
This vegan nourish bowl features sweet potatoes, Brussels sprouts, cauliflower, red onion, and chickpeas roasted to perfection. It is paired with quinoa and fresh spinach and drizzled with a creamy turmeric-tahini dressing!
I don’t think one can ever have too many nourish bowl recipes! They are easy and versatile, making them one of my favorite meals in a bowl!
Why We Love This Recipe!
I love the combination of freshly roasted vegetables and chickpeas, fresh greens, quinoa, and sliced avocado, all brought together with a creamy dressing. It’s a healthy and well-balanced meal fit for a king (or queen)!
The bowl I’m sharing today features my favorite roasted vegetables – cauliflower and sweet potato – all drizzled with a peppery turmeric tahini dressing.
This recipe is:
- Gluten-Free
- Well-Balanced
- Super Easy
- Perfect for meal prepping
- Ready in 50 minutes
So without further ado, let’s get roasting!
How To Make Cauliflower & Sweet Potato Nourish Bowl
Prep and roast the sweet potatoes, brussels sprouts, cauliflower, red onion, and chickpeas.
If using beets, I suggest cooking them separately to avoid discoloring the other vegetables. If using, feel free to prepare them with the other vegetables and cook them all together.
While the vegetables are roasting, cook the quinoa. Feel free to change the grain to whatever you prefer. Quinoa is my all-time favorite, but rice, farro, wheat berries, or barley would be great here as well.
Who doesn’t love a creamy dressing? They add that extra special something and have become an essential part of my nourish bowls (hummus works, too).
The turmeric tahini dressing is simple and flavorful and will add creaminess to the overall dish. I’m always looking for ways to change up tahini dressings and this is my new favorite! The warm, peppery flavor of turmeric pairs perfectly with the other ingredients.
Turmeric is also well-known as a healing spice. Its anti-inflammatory properties have proven to be just as powerful as some prescription drugs and over-the-counter medication but without the harmful side effects. This is a great way to this healing spice to your diet. Not only is it healing, it’s delicious!
More Healthy Bowl Meals!
- Chickpea, Potato & Parsley Bowl
- Vegan Tofu Poke Bowl
- Roasted Nourish Bowl
- Everyday Fresh Nourish Bowl
- Chimichurri Nourish Bowl
If you try this easy bowl recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintROASTED CAULIFLOWER & SWEET POTATO NOURISH BOWL
One can never have too many nourish bowls! This meal bowl with roasted veggies and drizzled with a creamy turmeric dressing is easy to make and delicious.
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: Serves 4 – 6 1x
- Category: Entree
- Method: roast
- Cuisine: Vegan
Ingredients
- 1 head cauliflower, cut into florets
- 1 sweet potato, diced
- 2 beets, diced (optional, cook separately)
- 6 – 8 brussels sprouts, quartered
- 1 red onion, sliced
- 1 can (14 oz.) chickpeas, drained and rinsed or 1 1/2 cups freshly cooked
- 1 – 2 tablespoons olive oil
- mineral salt & freshly cracked pepper
- 1 cup dried quinoa
- 1 1/2 – 3/4 cup water
- 4 – 6 cups fresh baby spinach, to serve
- sliced avocado, to serve
- pepitas, hemp hearts or sunflower seeds, to serve
Turmeric-Tahini Dressing (serves 3)
- 1/4 cup tahini
- 1 teaspoon turmeric
- juice of 1 lemon
- 2 – 3 tablespoons water
- pinch of garlic powder
- pinch of mineral salt
Instructions
Preheat oven to 400 degrees F.
Roast: Place vegetables and chickpeas in a large mixing bowl, drizzle with olive oil, and toss well to coat. Line a rimmed baking sheet with a silpat, light coat of oil, or parchment paper. Place vegetables on a baking sheet and sprinkle with mineral salt and garlic powder. Place sheet on middle rack and bake for 40 minutes, stirring once or twice. If using beets, prepare same as above, but cook separately on a small baking sheet and place on the bottom rack. Remove the beets earlier if they seem to be cooking too fast.
Quinoa: In the meantime, add quinoa and water to a medium size pot, add a pinch of salt and a dash or two of garlic powder. Bring to a boil, cover, reduce heat, and cook for 15 minutes. Once done, remove cover and let 10 minutes, fluff with a fork.
Dressing: Prepare the dressing by adding the tahini, turmeric, lemon juice, water, salt and garlic powder to a small bowl and mix well. Add more water or lemon juice to thin, add more tahini to thicken.
Serve: In individual bowls, place a handful of spinach (chopped if needed), 1/2 cup quinoa, and a hearty helping of vegetables & chickpeas. Top with sliced avocado, pepitas, and a generous amount of dressing.
Store: Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Notes
Vary up the dressing by adding 1/2 teaspoon ginger powder for some zing or 1/4 heaping teaspoon cayenne powder for heat. Make a double batch if you’d like since the dressing only serves 3. Leftovers store well in a sealed container in the refrigerator.
Change up the grain using farro, rice or barley. Cook grain of choice according to package.
I suggest cooking the beets separately to avoid them discoloring the other vegetables.
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This is sooo good. I just started using your recipes because they all seem to have a really healthy balance of macronutrients. So far, this is my favorite!! Crispy sprouts + creamy sauce= pure deliciousness
For iron in your nutrition facts – are you basing that on adult women? Adult men? You only have the percentage in there. Thanks!
Great question, Shayna! The nutritional information is based on a 2000 calorie per day diet and aligns with a woman’s dietary needs. I hope that helps!
Since transitioning my family of six to veganism, this has been our favourite dinner meal. Wow. That dressing is amazing, and I love how you can customize the meal to suit different tastes (picky eaters devoured theirs without complaint- a true miracle!)
Your blog has been a lifesaver for me. Thank you!
I made this for dinner last night and loved it, seriously delicious! The only thing I did a tad differently was add a tablespoon of hummus to the dressing because I was a little low on tahini. It was so good. My husband loved it as well. Great recipe, thank you for providing it!
Yum! Making this tonight!!!
That looks amazing, so excited to try it! I have recently become vegan (3 weeks ago) and I have to say I wouldn’t know what to eat without your blog! Thank you for taking the time to do this, your recipes are seriously appreciated in our home.