Balsamic Roasted Cauliflower and Sweet Potato is a simple dish that's filling and delicious. Completely plant-based, oil-free, and gluten-free!
Sweet potatoes are the best! They're one of my favorite foods - they taste amazing and they've got so many nutrients that are so good for you. Sweet potatoes have quadruple your daily value of vitamin A, plus fiber, vitamin C, manganese, vitamin B6, potassium, and more. So many good things in such a tasty food.
In this simple dish I jazzed up some sweet potatoes with balsamic vinegar and added cauliflower as a veggie. Cauliflower doesn't have much of a flavor on its own, but when you combine it with sweet potato, it adds a neutral flavor to balance out the sweet potato's intensity.
Cauliflower adds to the nutritional profile of this dish. As a member of the cruciferous vegetable family, cauliflower provides tons of antioxidants, as well as other vitamins and minerals. (Dr. Greger of nutritionfacts.org suggests we eat at least one serving of cruciferous vegetables per day!)
There are only a few other ingredients in this dish, making it a super simple, easy to throw together recipe for any day of the week. Let's jump in!
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Recipe Features
- Dietary needs - this recipe is dairy-free, plant-based, oil-free, gluten-free, and refined sugar-free
- Perfect main dish or side - this dish is a great main - it has plenty of fiber to fill you up; you can also add a salad or protein for a larger meal
- Easy as heck - chop, mix, roast, done - seriously, this recipe is very simple and requires minimal active time
Ingredients
- Sweet Potatoes & Cauliflower: The stars of this dish.
- Balsamic Vinegar: Make sure to buy a good quality balsamic - if you don't like the taste plain then you won't like it in this dish.
- Spices: Cumin, thyme, garlic powder, onion powder, salt, and pepper.
How to make Balsamic Roasted Cauliflower and Sweet Potato
Step 1. Preheat the oven to 425. Line a baking sheet with aluminum foil.
Step 2. Chop the sweet potatoes and cauliflower into bite-sized pieces. Place in a large bowl, add in the balsamic vinegar and spices. Stir to combine.
Step 3. Place the veggies on baking sheets and bake for 40 minutes, stirring halfway through. Enjoy!
Preparation and Storage
Preparation: If you want, you can pre-chop the cauliflower. I don't recommend chopping the sweet potato ahead of time as it can start to turn brown as soon as the skin is exposed to the air.
Storage: Store this Balsamic Roasted Cauliflower and Sweet Potato in an air-tight container in the fridge for up to a week.
Recipe Prayer
Jesus, thank you for healthy meals filled with vegetables, fiber, and flavor! Let us enjoy each bite and remember your gifts to us.
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📖 Recipe
Balsamic Roasted Cauliflower and Sweet Potato
Ingredients
- 2 Large Sweet Potatoes
- 2 Heads Cauliflower
- ⅓ Cup Balsamic Vinegar
- 2 Teaspoons Cumin
- 2 Teaspoons Thyme
- 2 Teaspoons Garlic Powder
- 2 Teaspoons Onion Powder
- Salt & Pepper to taste
Instructions
- Preheat the oven to 425. Line a baking sheet with aluminum foil.
- Chop the sweet potatoes and cauliflower into bite-sized pieces. Place in a large bowl, add in the balsamic vinegar and spices. Stir to combine.
- Place the veggies on baking sheets and bake for 40 minutes, stirring halfway through. Enjoy!
Nutrition
Nutrition information is an estimate.
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