Curry sweet potato power bowl
Chef
Artina Lindsey
Hospital
Spartanburg Regional Healthycare System
Cook time
45 minutes
Yield
24 servings
Recipe type
Plant-based
Award
Finalist
Image
ingredients
Ingredients
6 pounds sweet potatoes
6 cups cauliflower florets
12 cups shredded kale
6 cups grape tomatoes
16 garlic cloves
4 shallots
16 fresh basil leaves
8 tablespoons green onions, finely diced
6 cups chickpeas, drained and rinsed
1 cup canned red pepper strips
12 cups couscous
8 tablespoons vegetable broth
4 cups tahini paste
8 tablespoons tamari
8 tablespoons kosher salt
8 tablespoons curry powder
8 tablespoons paprika
8 tablespoons garlic and herb seasoning
2 cups oil
6 cups water (for couscous)
8 to12 tablespoons water (for dressing)
Roasted pepitas
Dried cranberries
6 cups cauliflower florets
12 cups shredded kale
6 cups grape tomatoes
16 garlic cloves
4 shallots
16 fresh basil leaves
8 tablespoons green onions, finely diced
6 cups chickpeas, drained and rinsed
1 cup canned red pepper strips
12 cups couscous
8 tablespoons vegetable broth
4 cups tahini paste
8 tablespoons tamari
8 tablespoons kosher salt
8 tablespoons curry powder
8 tablespoons paprika
8 tablespoons garlic and herb seasoning
2 cups oil
6 cups water (for couscous)
8 to12 tablespoons water (for dressing)
Roasted pepitas
Dried cranberries
preparation
Instructions
1. Preheat oven to 400°F.
2. Bring 1 cup of water to a boil, and turn off the heat. Add couscous, vegetable broth, and a drizzle of oil. Cover and set to the side.
3. Clean and rinse sweet potatoes and then cut them into medium dice.
4. Add half of the garlic and herb seasoning, curry powder, paprika, salt, and agave nectar to a bowl. Add the sweet potatoes, tossing until they are completely covered. Place seasoned sweet potatoes on a baking sheet.
5. Add the remainder of the garlic and herb seasoning, curry powder, paprika, salt, and agave nectar to the same bowl. Add cauliflower florets, tossing them until they are evenly seasoned. Place seasoned cauliflower on a baking sheet.
6. Place chickpeas on a baking sheet and drizzle with olive oil and sprinkle with salt.
7. Bake sweet potatoes, cauliflower, and chickpeas until tender, about 20 to 25 minutes.
8. Add tomatoes, garlic, and shallots to another sheet pan and bake for 10 to 15 minutes.
9. In a bowl, mix tamari, agave nectar, basil, roasted garlic and shallots, and apple cider vinegar. Add a few tablespoons of water until the dressing reaches the desired texture.
10. Drain and rinse red pepper strips; set aside for service. Fluff couscous and place a portion in the bottom of each bowl. Arrange other ingredients and drizzle with dressing. Garnish with roasted pepitas and dried cranberries.
2. Bring 1 cup of water to a boil, and turn off the heat. Add couscous, vegetable broth, and a drizzle of oil. Cover and set to the side.
3. Clean and rinse sweet potatoes and then cut them into medium dice.
4. Add half of the garlic and herb seasoning, curry powder, paprika, salt, and agave nectar to a bowl. Add the sweet potatoes, tossing until they are completely covered. Place seasoned sweet potatoes on a baking sheet.
5. Add the remainder of the garlic and herb seasoning, curry powder, paprika, salt, and agave nectar to the same bowl. Add cauliflower florets, tossing them until they are evenly seasoned. Place seasoned cauliflower on a baking sheet.
6. Place chickpeas on a baking sheet and drizzle with olive oil and sprinkle with salt.
7. Bake sweet potatoes, cauliflower, and chickpeas until tender, about 20 to 25 minutes.
8. Add tomatoes, garlic, and shallots to another sheet pan and bake for 10 to 15 minutes.
9. In a bowl, mix tamari, agave nectar, basil, roasted garlic and shallots, and apple cider vinegar. Add a few tablespoons of water until the dressing reaches the desired texture.
10. Drain and rinse red pepper strips; set aside for service. Fluff couscous and place a portion in the bottom of each bowl. Arrange other ingredients and drizzle with dressing. Garnish with roasted pepitas and dried cranberries.
