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Roasted Sweet Potato and Cauliflower Rice Buddha Bowls with Turmeric Tahini Dressing | TheRoastedRoot.net #healthy #recipe #vegan #vegetarian
Roasted Sweet Potato and Cauliflower Rice Buddha Bowls with Turmeric Tahini Dressing
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Author: Julia
Buddha Bowls:
  • 1 large sweet potato chopped into rounds
  • ½ small head kale finely chopped
  • 1 cup black beans
  • 1/2 large avocado peeled and sliced
  • ¼ red onion thinly sliced
Cauliflower Rice:
  • 3 tablespoons coconut oil or olive oil
  • 1 large head cauliflower trimmed and grated
  • 3 cloves large garlic minced
  • ¼ teaspoon sea salt to taste
  • Pinch ground coriander
Turmeric Tahini Dressing:
For Serving:
Prepare the Buddha Bowls:
  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper (or spray/lightly oil it).
  2. Drizzle the sweet potato rounds with olive oil and use your hands to coat them so that all of the flesh is lightly coated in oil. Arrange the rounds in a single layer on the baking sheet. Sprinkle with sea salt and any spices you desire (I like using paprika and sometimes a tiny pinch of ground cinnamon). Bake on the center rack for 15 minutes. Flip the rounds and continue roasting until golden-brown on both sides and cooked through, about another 5 to 10 minutes.
Prepare the Cauliflower Rice:
  1. While the sweet potato is roasting, heat up the black beans in a saucepan, prepare the cauliflower rice, and make the sauce.
  2. Heat the oil in a large skillet over medium-high. Add the grated cauliflower and cook, stirring occasionally, until it begins to soften and cook down, about 3 minutes. Add the garlic, salt, and coriander, and continue cooking until cauliflower rice is tender and is beginning to brown, about 5 to 8 minutes.
Prepare the Turmeric Tahini Sauce:
  1. Blend the ingredients for the sauce in a small blender or whisk in a small bowl until very well combined. Set aside until ready to use.
Make the Buddha Bowls:
  1. Divide the cauliflower rice between 2 to 3 bowls, followed by the sweet potato rounds, black beans, kale, avocado, and red onion. Drizzle with turmeric tahini dressing and top with pumpkin seeds and hemp hearts if desired.