
By plantbaes
Roasted Sweet Potato & Cauliflower Bowl in Creamy Cilantro Sauce
5 steps
Prep:15minCook:40min
Enjoy a nourishing roasted sweet potato and cauliflower bowl with creamy cilantro sauce, featuring black beans, cherry tomatoes, and avocado for a fulfilling meal.
Updated at: Tue, 04 Mar 2025 00:38:06 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
37
High
Nutrition per serving
Calories572.2 kcal (29%)
Total Fat16 g (23%)
Carbs87.7 g (34%)
Sugars15.4 g (17%)
Protein25.4 g (51%)
Sodium583.7 mg (29%)
Fiber24.1 g (86%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

350gsweet potato
diced in small cubes

1 tspchipotle in adobo sauce

2 tspolive oil

2 pinchsea salt flakes
divided

0.5cauliflower
chopped into florets

1 cupblack beans
cooked

1 tspsmoked paprika

1 tspgarlic powder

3.5 ozcherry tomatoes
chopped in half

0.5avocado

pickled onions
to taste

1 cupsbutter beans
cooked

½ cupcilantro

2 Tbsplime juice

⅓ cupsoy yogurt

1garlic cloves
peeled

1 tspground cumin

2 Tbsphemp seeds

1jalapenos
deseeded

1 pinchsea salt flakes
Instructions
Step 1
Preheat the oven to 400 °F fan forced.
Step 2
On a medium-sized baking tray, combine the sweet potatoes, 1 tsp olive oil, the chipotle in adobo sauce, and 1 pinch of salt. Bake on the middle rack for 40 minutes.
Step 3
On a large-sized baking tray, combine the cauliflower florets, black beans, 1 tsp olive oil, 1 pinch of salt, garlic powder, and smoked paprika. Bake on the top rack for 25 minutes.
Step 4
In the meantime, blend the butter beans, cilantro, yogurt, garlic, cumin, hemp seeds, jalapeño, and a pinch of salt. Keep in the fridge until ready to serve.
Step 5
Spread the Cilantro Bean Dip at the bottom of a plate, top with the roasted sweet potatoes, cauliflower, black beans, cherry tomatoes, avocado, and pickled onions. Enjoy!
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