Roasted Sweet Potato & Cauliflower Power Bowl with black beans and quinoa. A bowl full of plant protein, whole grains, and plenty of flavor! Gluten-free and can easily be made vegan.
It’s that time again – Recipe ReDux time! I’m super excited for this month’s challenge, as it’s theme is one that I have been wanting to make for a long time but just haven’t gotten around to. Well, the time is now!
“Plant Protein Power Bowls: Packed with protein, fiber and color, plant power bowls are trendy and delicious. Show us the healthy recipe that’s in your bowl.”
I couldn’t pass this month’s challenge up! And of course I had to use one of my absolute favorite ways to cook vegetables: roasting! Although roasting takes some time in the oven, the process itself is pretty easy – and yields flavorful and robust vegetables.
Roasting brings out the natural flavor and sweetness of the veggies. In this recipes case: sweet potatoes and cauliflower. I threw in some onion, too, for good measure. Usually I just toss them in olive oil and sprinkle on some salt and pepper, but today I wanted to spice things up just a bit. This time I added in some chili powder and cumin to the mix!
The roasted sweet potato and cauliflower really are the star of this power bowl. But of course, you can’t forget the other nutritional power houses in the bowl: black beans and quinoa. Beans are a great source of plant protein, fiber, iron, magnesium, folate and other B vitamins. Quinoa is also high in protein (it is a complete protein-meaning it contains all the essential amino acids), fiber, iron, magnesium, and antioxidants and is gluten-free.
Top it all with some avocado, lime juice and Greek yogurt and you’ve got yourself a meal! If you want to keep things vegan, omit the Greek yogurt.
Mix it all up and dig in! The flavors come together really well – mostly savory, a little sweet, and just a bit of zip from the lime juice. Hearty, flavorful and filling. I think I’m going to be making these power bowls a lot more from here on out!
- 1 medium sweet potato, peeled and chopped into ½-1 inch cubes
- ½ head small cauliflower, chopped into small florets
- ½ medium red onion, chopped into ~3 big chunks
- 2 Tablespoons olive oil
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- ¾ cup water
- ½ cup quinoa, rinsed
- 1 cup black beans (drained and rinsed)
- diced avocado
- juice of lime
- chopped cilantro
- plain Greek yogurt
- Preheat oven to 400 degrees F. Place your diced and chopped vegetables on a foil or parchment lined baking sheet. Pour the olive oil over the vegetables then toss, spreading the olive oil evenly on the vegetables. Sprinkle on the chili powder, cumin, salt and pepper and toss again to distribute the seasonings. Bake in the oven for 30-40 minutes, turning half way through. When done, remove from the oven and allow to slightly cool. Remove and dice the onion chunks into smaller pieces, then mix back in with the sweet potatoes and cauliflower.
- Meanwhile, bring the water to boil in a medium sauce pan. Add in the quinoa and return to a boil. Reduce the heat to low and cover. Simmer until tender and the liquid has been absorbed, approximately 15 minutes. Fluff with a fork.
- To assemble the bowls, divide everything between 2 bowls starting with the quinoa on the bottom then the roasted vegetables and black beans. Top with desired additional toppings, such as avocado, lime juice, cilantro or plain Greek yogurt. Enjoy!
- If you end up with a little extra than can fit into two bowls, pack some away and reheat for lunch tomorrow!
Be sure to check out what other Recipe ReDuxers are adding to their plant protein power bowls in the link-up below!