Crispy Cauliflower & Sweet Potato Buddha Bowl

 Golden Glow Buddha Bowl with Crispy Cauliflower & Roasted Sweet Potatoes.

Ingredients:

1 small cauliflower, cut into florets

2 medium sweet potatoes, peeled and cubed

2 tbsp olive oil

1 tsp cumin

1 tsp turmeric

1/2 tsp smoked paprika

Salt and pepper to taste

1 cup quinoa, cooked

1 avocado, sliced

1/4 cup tahini

1 tbsp lemon juice

1 tsp maple syrup

Water to thin the dressing

Fresh cilantro for garnish

Instructions:

1. Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the cauliflower and sweet potatoes with olive oil, cumin, turmeric, smoked paprika, salt, and pepper. Spread them on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.

2. Prepare the Bowl: In a large bowl, add a base of cooked quinoa. Layer with the roasted cauliflower and sweet potatoes, avocado slices, and a drizzle of tahini dressing.

3. Make the Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, and enough water to thin it to a pourable consistency. Taste—let the earthiness of the tahini balance with the tang of lemon and the sweetness of maple syrup.

4. Assemble with Heart: Drizzle the tahini dressing over the Buddha bowl, garnish with fresh cilantro, and serve. Every bite is a celebration of color and flavor, from the crispy roasted veggies to the creamy avocado and the nutty quinoa.

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