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  • Writer's pictureAlcoeur Gardens

Alcoeur Apron's Roasted Sweet Potato, Cauliflower, and Quinoa Bowls


  • 1 large cauliflower, cut into bite sized florets

  • 1 large sweet potato, peeled and diced into 1/2 inch cubes

  • 3 tablespoons olive oil

  • 1 teaspoon chili powder

  • 1 teaspoon cumin

  • 1 1/4 teaspoon smoked paprika

  • 3/4 teaspoon garlic powder

  • 1 teaspoon kosher salt

  • 14 ounce can black beans, drained and rinsed

  • 4 cups cooked quinoa

Cashew Crema

  • 1/2 cup cashews

  • 1/2 chipotle pepper, from a can in adobo sauce

  • 1 teaspoon chili powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon ground cumin

  • 3/4 cups water


  1. Preheat oven to 425°F. Spray a baking sheet with nonstick spray. Set aside.

  2. To a large bowl add the cauliflower and sweet potato. Drizzle the olive oil over the top. Toss to coat. Sprinkle on the chili powder, cumin, paprika, garlic powder, and salt. Toss to coat. Spread the mixture on a baking sheet and roast in the oven for 25 minutes, tossing halfway through baking. After 25 minutes, pour the rinsed black beans over the baking sheet and place back in the oven for 4-5 minutes.

  3. While the veggies are roasting, make the crema. To a blender, add the cashews, chipotle pepper, chili powder, paprika, cumin, and water. Blend until smooth.

  4. To assemble bowls, spoon one cup of cooked quinoa into a large bowl. Spoon a large scoop of the roasted veggies and beans over the quinoa. Place several slices of avocado on top, drizzle with crema, a squeeze of lime juice, and enjoy!


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