Roasted Purple Cauliflower & Sweet Potato With Tahini Lime Sauce
Prep time
Cook time
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Roasted purple cauliflower and sweet potato pair well in this colorful side dish. Sprinkle with sprouts and dip in a creamy tahini lime sauce for extra flavor boost!
Recipe type: Side Dish
Cuisine: Vegan, Gluten Free, Dairy Free
Serves: 4
  • 1 head of purple cauliflower, trimmed and cut into florets
  • 1 medium sweet potato, cut into small cubes
  • Ground cumin
  • Sprouts (I used a mix of Japanese mustard, Pak choi and Sango sprouts)
  • For the tahini sauce:
  • 2 tbsp sesame tahini paste
  • 2 tbsp water
  • 1 tbsp extra virgin olive oil
  • ½ lime juice
  • 1 garlic clove, pureed
  • 1 tbsp agave syrup
  • ½ tsp ground cumin
  • 1 tbsp chopped coriander (or parsley)
  • Sea salt, Black Pepper
  1. Preheat oven to 180 degrees (convection mode) and line a baking sheet with parchment paper.
  2. In a bowl, toss the diced sweet potato with 1 tbsp of olive oil, a pinch of ground cumin, salt and pepper. In a separate bowl do the same with the cauliflower florets: toss with 1 tbsp of olive oil, a pinch of ground cumin, salt and pepper.
  3. Spread the sweet potato cubes on the parchment paper and roast them in the preheated oven for 10 minutes, before adding the cauliflower florets. Cook for 20 minutes more, until the sweet potato is tender and the cauliflower is slightly brown.
  4. In the meanwhile, prepare the tahini sauce: Whisk together the tahini paste, water, pureed garlic clove, ground cumin, lime juice and agave syrup together, until the sauce has the consistency of a thick cream. Stir in the chopped coriander. Season with salt and pepper. Served as a dip. Enjoy!
Recipe by Chocolate & Quinoa at