I absolutely LOVE Cauliflower and Sweet Potatoes.
I absolutely LOVE Cauliflower and Sweet Potatoes. If you haven’t noticed most of my recipes will include one or both of these. Cauliflower is one of those vegetables that tend to be over looked but in reality it can be classified as a super food becasue of all its health benefits.
Cauliflower contains sulforaphane which is a compound that has been shown to prevent cancer, slow tumor growth, boost heart health, improve blood pressure and kidney function. It is also rich in vitamins, minerals, antioxidants and phytonutrients, acts as an anti inflammatory, helps detoxify your body, aids in your digestion, and boosts cognative funtion to help improve learning and memory. So you see why I love it so much1 When you roast the cauliflower it brings out the sweetness of the vegetable. I could eat the whole head but I get too full!
Sweet Potatoes contain Vitamin B6 which helps us with energy, Vitamin D which plays an important role in our energy levels, moods, and helps to build healthy bones, heart, nerves, skin, and teeth, and it supports the thyroid gland. They contain Vitamin C which not only helps with our immune system but has also been shown to improve skins elasticity! Sweet potatoes are also loaded with iron, beta carotene and magnesium which is the relaxation and anti-stress mineral.
So now you see why I LOVE Cauliflower and Sweet Potatoes!
Roasting vegetables is one of the easiest ways to cook them and it brings out the natural flavor of the vegetables without smothering them in all kinds of sauces.
- 1 head cauliflower, wash and cut into florets
- 2 large or 4 small sweet potatoes, peeled and cubed
- 1 can chickpeas, drained and rinsed
- 1 cup quinoa cooked according to package
- 1 pint grape tomatoes, halved
- 1 bag arugala, washed and dried
- olive oil in spray bottle
- paprika, sea salt and pepper
- Balsamic vinegar
- Hot sauce (optional)
- Preheat oven to 400
- Wash and cut all the vegetables
- Line a baking sheet with parchment paper, spray with olive oil and add cut cauliflower and sweet potatoes.
- Spray olive oil on top of vegetables and season with paprika, sea salt and pepper. Roast the vegetables for 20 minutes or until they are tender inside and crunchy on the outside.
- Divide the arugala between 4 bowls
- Divide tha can of chickpeas between the 4 bowls.
- Add the grape tomatoes,1/4 cup quinoa, some of the cauliflower and sweet potatoes to each bowl.
- Drizzle with balsamic vinegar and hot sauce (optional).