Roasted Cauliflower and Sweet Potato Veggie Bowl with Lemon Parsley Dressing
 
Prep time
Cook time
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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:)
Author:
Recipe type: Dinner
Cuisine: American
Ingredients
  • 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
  • ⅔ cup olive oil
  • juice of one lemon (more to taste)
  • 1 teaspoon Maple Syrup
  • ½ teaspoon salt
  • pepper to taste
Instructions
  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.
Recipe by The Energized Body at https://theenergizedbody.com/roasted-cauliflower-sweet-potato-veggie-bowl-recipe/