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Square image of roasted cauliflower and sweet potato bowl ready for serving with whole grain naan on the side.
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Mediterranean Roasted Cauliflower Bowls

These roasted cauliflower bowls are paired with caramelized sweet potatoes and a cool, creamy Greek tzatziki for a fresh, Mediterranean-style dinner. Simple, nourishing, and easy to prep ahead, they make a perfect weeknight meal or healthy lunch option. Customize with your favorite proteins or extra vegetables.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 6 servings
Calories: 335kcal
Author: Stephanie Wilson

Ingredients

  • 6 tablespoons olive oil extra virgin
  • 4 cups cauliflower florets
  • 2 sweet potatoes cut into cubes
  • 3 cloves garlic chopped
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon red pepper flakes
  • salt and black pepper

For Serving

  • Tzatziki Sauce
  • 1 avocado diced
  • 1 cucumber English or Persian, sliced
  • 6 ounces crumbled feta cheese
  • salad greens

Instructions

  • Preheat the oven to 425°F. In a small bowl, combine the olive oil, turmeric, cumin, paprika, red pepper flakes and 1/2 teaspoon salt.
  • Spread the cauliflower and sweet potato on a large rimmed baking sheet. Drizzled with the olive oil mixture and toss to coat. Season with additional salt and pepper to taste.
  • Bake for 25 to 30 minutes, or until the vegetables are browed and tender.
  • Serve over greens with avocado, feta, and pita if desired. Drizzle with generous Tzatziki Sauce.

Notes

  1. Make-Ahead: Roast the cauliflower and sweet potatoes up to 2–3 days ahead and store them separately. Rewarm in the oven or air fryer before assembling to keep the edges crisp.
  2. Protein Options: These bowls pair beautifully with grilled chicken, salmon, roasted chickpeas, or quinoa. For a heartier Mediterranean vibe, try adding olives or a sprinkle of feta.
  3. Dairy-Free Option: Swap Greek yogurt for an unsweetened dairy-free yogurt when making tzatziki. Coconut or almond-based yogurt works best for texture.
  4. Variations: Mix in other roasted vegetables such as carrots, red onion, zucchini, or broccoli. A drizzle of harissa or chili crisp adds a delicious spicy twist.
  5. Serving Ideas: Serve the bowls warm or at room temperature, topped with fresh herbs like dill, parsley, or mint. They also make excellent meal-prep lunches.

Nutrition

Calories: 335kcal | Carbohydrates: 26g | Protein: 10g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 15mg | Sodium: 323mg | Potassium: 737mg | Fiber: 7g | Sugar: 6g | Vitamin A: 11159IU | Vitamin C: 40mg | Calcium: 61mg | Iron: 2mg