Roasted Sweet Potato, Cauliflower Veggie Bowl with Lemon Parsley Dressing

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JOY!  Your college student is on his or her way home for Thanksgiving 🙂 Worry- they are vegan and your stumped about what to feed them! I can so relate- I had a similar experience and this is how I handled it

My daughter had her high school friends over one evening. I offered  to make them dinner before heading out for the evening. I don’t know about you, but preparing a meal for a group of young women is getting complicated  – This is what I hear  “I don’t want anything that will make me bloated’  “I’m vegan”, “I’m gluten free”- Yikes! what can I whip up that will make everyone happy, even me!
When you find yourself in this predicament- Smile, take a deep breath and think – Big Veggi Bowl-
I had just read a recipe from Pinch of Yum (one of my favorite food blogs) and was inspired.  I went into action-  turned my music on, checked the frig – Veggies and herbs present, Quinoa or brown rice in the pantry – OK we can do this!
And what was created was the most comforting, fresh tasting veggi bowl EVER!- Yum yum yum!!  So simple and perfect for the holiday table as well as a weeknight meal.
What I love most about this meal is the simplicity, which leaves me more time to hang with the kids! I Hope you find this is true for you too!

Roasted Cauliflower and Sweet Potato Veggie Bowl with Lemon Parsley Dressing


For the Salad

  • 1 cup (quinoa, Brown wild rice mix etc.)
  • 1 head cauliflower
  • 2 sweet potatoes
  • 1 tablespoon olive oil
  •  a few sprigs of thyme, rosemary, what ever you like

For the Lemon Dressing

  • 1 bunch parsley (about 1 cup), minced
  • 1 clove garlic, minced
  • â…” cup olive oil
  • juice of one lemon (more to taste)
  • 1 teaspoon Maple Syrup
  • ½ teaspoon salt
  • pepper to taste


  1. Prepare the grains  as directed
  2. Preheat the oven to 425 degrees. Cut up the cauliflower into small florets. Peel and chop the sweet potatoes into 1-2 inch pieces. Place on a baking sheet and drizzle with oil. Sprinkle with salt and pepper and add a few sprigs of thyme and rosemary. Roast for 20 minutes, stir, and roast for another 10-15 minutes until  golden brown and soft.
  3. While the veggies are roasting, combine all dressing ingredients in a jar and shake. *Make an extra batch of dressing to have on hand.
  4. When the grains and vegetables are done, toss everything together.

So you see there is no need to fret when you have a guest’s with dietary restrictions there are plenty of delicious options – the bonus is that you may be inspired to crack open a cook book and try something new:)

Wishing you a Deliciously Happy Thanksgiving !


For those of you in the Boston Area I am offering a Festive Foodie Class On Wed Dec 9th from 7-9PM at Chrysalis Center 28 Church St Winchester

For and evening of fun and healthy exploration of holiday menu planning!

There will be tastings ,  healthy recipes and ideas to keep you slim and trim during the holiday season. You will walk away with terrific menu ideas that make you look like a culinary star!

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