Description
A vibrant and satisfying vegetarian bowl featuring spiced, roasted vegetables, creamy tzatziki, and tangy feta cheese.
Ingredients
Scale
For the Crust:
- 1 large head cauliflower, cut into florets
- 2 medium sweet potatoes, peeled and cubed
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- 1 cup cooked quinoa
- 4 cups fresh baby spinach
- 1/2 cup crumbled feta cheese
- 1/2 cup prepared tzatziki sauce
- 2 tablespoons chopped fresh parsley
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets and sweet potato cubes with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and lightly browned, flipping halfway through.
- To assemble the bowls, divide the baby spinach and cooked quinoa among four bowls. Top with the roasted cauliflower and sweet potatoes.
- Drizzle each bowl with tzatziki sauce and sprinkle with crumbled feta cheese and fresh parsley. Serve immediately.
Notes
You can customize the seasonings to taste.