Curried cauliflower and sweet potato bowls with cumin-spiced yogurt, arugula, mint, and cilantro. This hearty, plant-based bowl is nutrient-packed and sure to satisfy vegetarians and omnivores alike.
- 1 head cauliflower, cut into florets (about 6 cups)
- 3 Tbsp. extra-virgin olive oil, divided
- 1½ tsp. curry powder
- ½ tsp. garlic powder
- 1 tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 2 large sweet potatoes, peeled and cubed
- 1 cup plain whole-milk Greek yogurt
- ½ tsp. ground cumin
- Zest and juice of 1 lemon
- 1 garlic clove, minced
- 2 cups arugula
- ½ cup each fresh cilantro and mint leaves
- ½ cup cashews, roughly chopped
- Preheat oven to 375°F.
- Place cauliflower, 1 Tbsp. of the oil, curry powder, garlic powder, ¼ tsp. of the salt, and ⅛ tsp. of the pepper in a large bowl; toss to combine. Spread on a baking sheet.
- Place sweet potatoes, 1 Tbsp. of the oil, ¼ tsp. of the salt, and ⅛ tsp. of the pepper in the same bowl; toss to combine. Spread on a separate baking sheet.
- Bake cauliflower and sweet potatoes for 30 to 35 minutes, tossing once halfway through, until tender. Set aside to slightly cool.
- Combine yogurt, lemon zest and juice, cumin, garlic, and ¼ tsp. of the salt in a bowl. Stir well.
- Place cauliflower, sweet potato, arugula, cilantro, mint, remaining 1 Tbsp. oil, and remaining ¼ tsp. kosher salt in a large bowl. Gently toss to combine.
- Spread yogurt mixture on the bottom of each of 4 plates or bowls. Top with vegetable mixture. Sprinkle cashews evenly over the top.
Serving size: 1 bowl Calories: 337 Fat: 20 gm Saturated fat: 4.5 gm Carbohydrates: 30 gm Sugar: 9 gm Sodium: 589 mg Fiber: 6 gm Protein: 13 gm
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.