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Roasted Sweet Potato and Cauliflower Rice Bowls

Roasted Sweet Potato and Cauliflower Rice Buddha Bowls with Turmeric Tahini Dressing are a nutrient-dense plant-based meal.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 2 Servings
Calories: 646 kcal
Cuisine: American

Ingredients

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:
  • 2 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:
  • ¼ cup full-fat coconut milk
  • ¼ cup Tahini
  • ¼ cup water
  • 2 tablespoons lemon juice or cider vinegar
  • 1 clove small garlic minced
  • 3 tablespoons nutritional yeast optional
  • ¼ teaspoon fresh turmeric grated (or ground turmeric)
  • 1 tablespoons pure maple syrup
  • Pinch sea salt
For Serving:
  • pumpkin seeds
  • hemp seeds

Instructions

Prepare the Buddha Bowls:
    Cup of Yum
  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.

Nutrition Information

Serving 1Serving Calories 646kcal (32%) Carbohydrates 64g (21%) Protein 23g (46%) Fat 38g (58%) Fiber 24g (96%) Sugar 11g (22%)

Nutrition Facts

Serving: 2Servings

Amount Per Serving

Calories 646

% Daily Value*

Serving 1Serving
Calories 646kcal 32%
Carbohydrates 64g 21%
Protein 23g 46%
Fat 38g 58%
Fiber 24g 96%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.