Roasted Cauliflower & Potato Bowls
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These Roasted Cauliflower & Potato Bowls are layered with seasoned roasted veggies, fresh romaine & a chipotle agave vinaigrette.
These Roasted Cauliflower & Potato Bowls are a great weeknight dinner. They have spice and crunch and LOTS of veggies. The bowls are served with a super tasty chipotle agave vinaigrette that you are going to want to put on everything! And then the bowls are finished off with some fresh romaine, vegan feta & cilantro. A super delicious bowl of food!
Step One: Roast the Veggies
I think that cauliflower and potatoes are the perfect duo…especially when they’re tossed in a smoky seasoning blend and roasted until crispy.
For the seasoning blend you’ll need:
- smoked paprika – or sub paprika
- garlic powder
- onion powder
- oregano
- salt & pepper
Mix the dried seasonings together and then prep the veggies. Cut the cauliflower into florets and the potatoes into fries.
Keeping the veggies separate, toss the cauliflower and potatoes in equal amounts of oil and the dry seasoning mix. Transfer to baking sheets and place in the oven for 20 minutes. Flip and cook for another 15 minutes.
When the veggies come out of the oven they should be crispy and delicious!
Step Two: Make the Chipotle Agave Vinaigrette
I have so much love for this Chipotle Agave Vinaigrette! It has the perfect amount of sweet and spicy. I want to put this dressing on everything!
For the dressing you will need:
- avocado oil
- agave – or sub maple syrup
- apple cider vinegar
- chipotle pepper in adobo
- garlic
- lime juice
- cumin
- oregano
- salt & pepper
Add all of the dressing ingredients to a food processor or blender and blend until smooth. Taste and adjust the seasonings as needed. You may want to add more lime juice or chipotle pepper. Make the dressing your own!
Step Three: Assemble & Serve
To assemble, chop up a head of romaine and toss it with some of the vinaigrette. Transfer the romaine to bowls and top with the roasted veggies. Finish of the bowls with some vegan feta and fresh cilantro.
Serve the extra dressing on the side and dig in! This is a super simple and veggie-packed weeknight dinner that everyone will love.
Grab a couple baking sheets and whip this up ASAP!
Need more recipe inspo? Check these out:
Roasted Cauliflower & Potato Bowls
Ingredients
FOR THE ROASTED VEGGIES
- 1 1/2 tablespoons smoked paprika or sub paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 head cauliflower cut in florets
- 3 medium russet potatoes cut in fries
- 4 tablespoons olive oil
FOR THE CHIPOTLE VINAIGRETTE
- 1/2 cup oil I used avocado oil
- 3 tablespoons agave or sub maple syrup
- 2 tablespoons apple cider vinegar
- 1 chipotle pepper in adobo see notes
- 2 cloves garlic peeled
- 1 lime juiced
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon pepper
- salt to taste
FOR THE BOWLS
- 2 heads romaine chopped
- 4 ounces vegan feta crumbled, I used Trader Joe's
- cilantro chopped
Equipment
Instructions
- Preheat the oven to 425 degrees and line 2 baking sheets with parchment paper.
- Add all of the dry seasonings to a bowl and mix to combine. Add the cauliflower to a mixing bowl with half of the oil and half of the seasoning mix. Toss to coat and transfer to one of the baking sheets. Add the potatoes to a bowl with the remaining oil and seasoning mix. Toss to coat and transfer to the other baking sheet. Spread everything in an even layer and place both baking sheets in the oven for 20 minutes. Toss and place back in the oven (being sure to rotate which oven rack the trays were on) for 15-20 more minutes, or until crispy. Remove from the oven and add salt if needed.
- While the veggies are cooking, add all of the dressing ingredients to a food processor or blender and blend until smooth. Taste and adjust the seasonings as needed. Set aside.
- To assemble, toss the romaine with 1/2 of the dressing. Add some of the salad to each bowl and top with the roasted veggies, vegan feta and cilantro. Serve with the leftover dressing on the side.
Video
Notes
- Use more or less chipotle pepper to taste. One pepper doesn’t add much spice, it adds more of a smoky flavor.
This recipe is so good. My husband was very happy to have healthy fries on a salad!!
Salad and fries is always a win!!
I think I made this because chipotle and feta sounded so odd together and I just had to try. Well, turns out this is frickin’ delicious. This is now one of my bookmarked recipe sites. Thank you!
haha so glad you gave it a try!
LOVE, LOVE, LOVE! This will be a staple in my dinner rotation.
Thanks so much Missy!