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Lunch, dinner or a side

Main Dish:

1 large cauliflower, chopped and roasted 
5 vine tomatoes 
1 medium sweet potato, chopped and roasted 

1/3 cup of quinoa (optional)
1 yellow onion, sliced and roasted 
Raw almond and cashews, chopped 


1/2 cup tahini 

1/4 cup organic full fat yogurt, unsweetened 

1/4 cup olive 

2 tbsp lemon juice

Salt and pepper 

Blend and enjoy


Wash and prep all veggies

Roast chopped sweet potato and cauliflower at 375F for 30 minutes or until tender and place to the side

While the veggies roast cook your quinoa and place to the side once finished  

In a medium-large pan, add oil and yellow onion; cook for 3-5 minutes on medium heat. Add tomatoes and cooked quinoa; combine well and cooke for 5-7 minutes. Add the sweet potato and cauliflower' combine well. 

Place the mixture back in the oven for 5 minutes at 375F with the nuts on top.  

Let the dish cool for a couple minutes

Top with dressing and enjoy!

Creamy Roasted Cauliflower: Project
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