Potato & Cauliflower Veggie Bowl with Lime Crema Sauce

Serving Size: 4-6 People

Total Time: 45 minutes

Ingredients:

3 russet potatoes

3 sweet potatoes

1 head cauliflower

3-4 Tbps olive oil

1 tsp rosemary

Salt & Pepper

1 bag frozen corn (12 oz.)

1 bag frozen edamame (12 oz.)

1 cup plain greek yogurt

2 limes

cayenne pepper

Directions:

  1. Preheat the oven to 400 degrees.
  2. Dice potatoes into 1-inch cubes and set aside in large mixing bowl. Cut cauliflower into smaller chunks and add with potatoes. Add olive oil, salt, pepper, and rosemary and mix thoroughly.
  3. Roast in the oven for roughly 25-30 minutes or until potatoes are tender.
  4. In a small skillet, heat corn and edamame until thawed. You can also boil water to unthaw edamame.
  5. While the corn and edamame are thawing, mix together the greek yogurt and lime juice in a small bowl. Add 1-2 Tbps of water to the yogurt until you reach a desired consistency.
  6. Assemble your bowl: Add roasted potatoes/cauliflower, corn, and edamame and pour lime crema sauce on top. Sprinkle cayenne pepper over bowl.
  7. Enjoy!

This is one of those recipes that happened because dinner needed to be served and we had odds and ends left in the refrigerator. Ever been there before!? Sometimes, these dinners end terribly… and other times they are a hit! My newest love has been to add edamame to our weekly grocery list. It’s incredibly inexpensive and adds some serious protein to a vegetarian meal!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: