I recently saw BlacKkKlansman at the Alamo Drafthouse. (Great movie, but I bawled my eyes out at the end—whew!) For those of you not familiar with the Alamo, it's a movie theater that has a full food and cocktail menu which caters to many dietary needs such as vegan, vegetarian, and gluten-free.
I happened to be craving veggies that night, so I ordered the Roasted Vegetable Quinoa Bowl. This consisted of: Sweet Potato, Cauliflower, Spiced Cashews, Broccolini & Roasted Peppers tossed with Baby Kale & Quinoa in a Tahini-Ginger Dressing. IT WAS FANTASTIC, and I left the movie (crying and) craving more roasted veggies!
Determined to make a simple knockoff at home, I whipped up the recipe below. Not only did it satisfy my craving but I was also able to turn it into a single sheet pan recipe which makes life and clean up a breeze.
- 2-3 medium sweet potatoes, peeled and diced
- 10 ounces cauliflower florets
- 3 ounces raw cashews
- 2 handfuls kale, chopped
- 1/2 lemon, juiced
- 4-5 tablespoons avocado oil
- 2 tablespoons tahini
- Salt and Herbs de Provence to taste
- Preheat the oven to 425º F and line a large baking sheet with parchment paper.
- Peel and dice the sweet potatoes. Add potatoes to a large bowl and add 1-2 tablespoons of avocado oil and toss until fully coated. Add more oil if needed. Add salt and Herbs de Provence to taste and toss once more.
- Add the sweet potatoes to the baking sheet, keeping them isolated to one half of the pan.
- Bake sweet potatoes for 20 minutes.
- While sweet potatoes are baking, make sure your cauliflower florets are bite-sized pieces. Cut larger pieces down to size if needed.
- Add cauliflower to the large bowl that you previously tossed the sweet potatoes in (no need to rinse).
- Drizzle cauliflower with 1-2 tablespoons of avocado oil and toss until fully coated. Add more oil if needed. Add salt and Herbs de Provence to taste and toss once more.
- Once the timer goes off for the sweet potatoes, remove them from the oven and flip. Add cauliflower to the other half of the baking sheet and roast for an additional 15-20 minutes or until veggies are nearly done.
- Once your timer goes off, and the sweet potatoes and cauliflower are starting to brown, add raw cashews to the baking sheet. Return to the oven for 5 minutes.
- While the nuts are roasting, add your kale to the large bowl that you previously tossed the sweet potatoes and cauliflower in. Lightly drizzle with 1 tablespoon of avocado oil and season with salt to taste.
- At this point, your veggies should be ready, and the nuts should be slightly browned. Make some room on your baking sheet for the kale, or if it's full, simply sprinkle your kale on top of the veggies.
- Return the baking sheet to the oven for less than 5 minutes. Keep a close eye on the kale. The goal is to get the kale warm. Overcooking will result in kale chips. (Which are also good, but not the goal of this veggie bowl.)
- Promptly remove the baking sheet from the oven and plate your meal. You can mix the veggies in your bowl if you'd like, or I prefer to layer them. Kale on the bottom, then sweet potatoes, cauliflower, and cashews on top.
- Next, you're going to top your bowl with freshly squeezed lemon juice and drizzle with tahini.
- Serve as a stand-alone meal or as a side to your favorite protein. (Chicken pairs great with this dish.)