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Roasted Veggie Bowl with Creamy Chipotle Sauce

Let’s be honest, veggie bowls can be so bland. The key is just the right amount of spices and the right combination of different textures, and this bowl definitely ticks those boxes. It’s full of flavor and amazingly nourishing. Give it a go and let me know what you think. 😉

🍽 Serves 2-3

🕘 40-45 minutes


  • 500g frozen cauliflower

  • 1 large sweet potato (kūmara)

  • 1/2 tsp garlic powder

  • 1/4 tsp onion powder

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1 cup of quinoa

  • 1 can of black beans

  • 1 cup of corn (thawed)

  • 1 cup of spinach

  • 1 avocado

  • Coriander

Creamy chipotle sauce:

  • ½ cup raw cashews, soaked in hot water for 15+ minutes

  • ¼ cup chipotle sauce

  • ½ tsp garlic powder

  • ¼ tsp chili powder (optional)

  • 1 Tbsp lime juice

  • 1/3 cup water

  • Salt to taste


  1. Prepare the ingredients. Chop the sweet potato into 1-2cm cubes. Soak the cashews. Defrost the corn. Preheat your oven to 220’C.

  2. In a large bowl, place the frozen cauliflower florets and chopped sweet potato. Pour olive oil and add all the spices. Mix well.

  3. Place on a non-stick baking sheet and roast for 15 minutes. Flip and roast for 15 more minutes.

  4. Rinse quinoa and place it into a medium saucepan, pour 2 cups of water. Bring to boil, lower the heat, and cook for 15 minutes. Place the lid on and leave for the time being.

  5. To make the sauce: In a food processor/ blender, place: soaked and drained cashews, chipotle sauce, garlic powder, lime juice, water and salt. Blend until smooth.

  6. Remove the vegetables from the oven.

  7. Assemble the bowl, place: quinoa, roasted vegetables, fresh spinach, corn, black beans, sliced avocado and coriander.

  8. Drizzle generously with creamy chipotle sauce.

  9. Enjoy! 💚


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