Curry Roasted Cauliflower Sweet Potato Bowl with Edamame
A colorful and nutritious bowl featuring curry-spiced roasted cauliflower, sweet potato, and chickpeas paired with fresh edamame salad. The warming spices of curry powder, turmeric, and cayenne create an aromatic base while the crisp edamame mixture with cilantro, red onion, and lemon juice adds brightness and texture. Perfect for meal prep or a satisfying weeknight dinner that brings together roasted vegetables and plant-based protein in one wholesome dish.
Ingredients
- 1 head cauliflower, chopped into small florets
- 1 large sweet potato, cut into cubes
- 1 can chickpeas, drained, rinsed, and patted dry
- 3 cloves garlic, chopped
- 1 tsp curry powder
- ½ tsp turmeric powder
- 1 dashes cayenne pepper
- sea salt and pepper, to taste
- 2 Tbsp avocado oil
- 1 bag (12 oz.) frozen shelled edamame, thawed
- ¼ Cup red onion, chopped
- ½ Cup cilantro, chopped
- 2 Tbsp fresh lemon juice
- fresh grated ginger, to taste
Instructions
- 1
Preheat oven to 400 degrees
- 2
Add cauliflower, sweet potato, chickpeas, and garlic to a large bowl and sprinkle with curry powder, turmeric, cayenne, salt, and pepper
- 3
Drizzle with avocado oil and toss to combine
- 4
Transfer to baking sheet and roast for 30 minutes
- 5
While vegetables are roasting, stir together edamame, red onion, cilantro, lemon juice, and ginger
- 6
Mix roasted vegetables with edamame mixture and serve
Tips
Pat chickpeas completely dry before roasting to ensure they get crispy and golden brown.
Cut vegetables into similar-sized pieces so they cook evenly during the 30-minute roasting time.
Thaw edamame completely and drain well before mixing with the fresh herbs and seasonings.
Good to Know
Refrigerate for up to 4 days in covered container. Best served at room temperature or lightly rewarmed.
Roasted vegetables can be made 2 days ahead. Add fresh edamame mixture just before serving.
Serve warm or at room temperature as main dish or side. Great over quinoa or rice.
Common Mistakes
Don't skip patting chickpeas dry or they won't crisp up properly
Avoid overcrowding the baking sheet to ensure even roasting
Substitutions
FAQ
Can I use fresh edamame instead of frozen?
Yes, blanch fresh edamame pods for 3-4 minutes, cool, and shell them before using in the salad mixture.
How long will this keep in the refrigerator?
Store covered for up to 4 days. The flavors actually improve after a day as the spices meld together.
Can I make this ahead for meal prep?
Absolutely! Make the roasted vegetables and edamame mixture separately, then combine when ready to eat for best texture.