Go Back
Anti Inflammatory Cauliflower Sweet Potato Bowl recipe, served and ready to eat, easy homemade dish
Joe Rooney

Anti Inflammatory Cauliflower Sweet Potato Bowl Warm Satisfying Real Nourishment You Need

Enjoy a nourishing Anti Inflammatory Cauliflower Sweet Potato Bowl that's perfect for an easy dinner or a wholesome weeknight dinner. This family-friendly roasted cauliflower bowl combines sweet potato and quinoa with a flavorful cumin yogurt, making it a satisfying sweet potato dinner bowl packed with anti-inflammatory spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 450
Ingredients Notes

Ingredients
  

  • 1 medium head cauliflower, cut into florets (about 6 cups)
  • 1 large sweet potato, peeled and cut into cubes (about 3 cups)
  • 5 Tbsp. extra-virgin olive oil, divided
  • 1 Tbsp. curry powder
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 3/4 tsp. kosher salt, divided
  • 1/4 tsp. cracked black pepper
  • 1 cup red quinoa, uncooked
  • 2 cups water or vegetable broth
  • 2 cups stemmed and roughly chopped kale (optional)
  • 3 Tbsp. finely chopped fresh parsley
  • 1/2 tsp. lemon zest, plus 1 Tbsp. fresh lemon juice
  • 4 Tbsp. pepitas (I use roasted and salted)
  • Cumin Yogurt
  • 1/3 cup plain full-fat Greek yogurt
  • 1 Tbsp. tahini
  • 1 Tbsp. fresh lemon juice
  • 1/4 tsp. ground cumin
  • 1/4 tsp. kosher salt
  • Pinch of cracked black pepper

Notes

  • Store the roasted vegetable and quinoa mixture separately from the yogurt. Warm the bowls in the microwave and add the cumin yogurt just before serving.