Savory roasted sweet potatoes, carrots and onion over cauliflower rice is a family favorite Buddha bowl ready in minutes! This Buddha bowl is deliciously packed with irresistible flavors and caters to most diets including paleo, gluten-free, Whole 30, and vegan!
These savory roasted sweet potatoes with carrots and onion encompass bold flavors from roasting and herbs, to be served as a main dish over cauliflower rice or as a side with salmon or meat. It is so easy, nourishing and makes dinners and meal prep a breeze! Serve it with my sweet potato biscuits on the side.
Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 30 to 35 minutes at 400 degrees F
- ⏳ Total Time: 45 minutes
- 🍽️ Serving: 4
- ⚡ Calories: 112kcal per serving, per the recipe card
- 🥣 Ingredients: sweet potato, white onion, carrots, olive oil, cauliflower rice, dried rosemary, basil and oregano, pink Himalayan salt, garlic powder, fresh parsley and lemon
- 🌶️ Flavor Profile: Savory, herby and slightly crispy, not too sweet
- ✋ Difficulty: Chop, roast, saute
Quick Answer
Preheat the oven to 400 degrees F. Cut 1 very large sweet potato, 6 carrots and 1 white onion into 1-inch chunks, toss on a sheet pan with 3 tablespoons olive oil, 2 teaspoons rosemary, 1 teaspoon each basil and oregano, ¾ teaspoon pink Himalayan salt and ½ teaspoon garlic powder, and spread them out so they do not overlap. Roast 15 minutes, flip and roast 15 to 20 minutes more until tender and slightly crispy. Saute a 12 ounce bag of cauliflower rice in 1 tablespoon olive oil for 7 to 10 minutes with the last ¼ teaspoon salt. Serve the vegetables over the cauliflower rice with parsley and lemon. It serves 4.
Jump to:
- Quick Look
- Quick Answer
- How to Roast Vegetables for Buddha Bowls
- Why You'll Love This Buddha Bowl
- Key Ingredients
- Color Night Dinners and Health Benefits
- How to Make a Sweet Potato Buddha Bowl
- Expert Tips
- More Sweet Potato and Veggie Bowls
- Sweet Potato Buddha Bowl FAQs
- More Sweet Potato Recipes
- Savory Roasted Sweet Potatoes + Cauliflower Rice Buddha Bowl
My boys hated sweet potatoes for a while, they complained they are too sweet for them. Did you catch the past tense used there, because these savory roasted sweet potatoes have been a game changer to their taste buds! If your kids are not fans of onion, I advise picking them out of their serving before they see it. Anyways, my boys gobbled their orange roasted vegetables right up, which totally blew my mind!
How to Roast Vegetables for Buddha Bowls
Click to see why it works
- Cut them the same size. Cubes that are all about the same size cook evenly.
- Toss with your hands so the oil, salt and herbs coat every piece.
- Do not crowd the pan. Spread the vegetables out so they do not overlap and they roast instead of steam.
- Flip halfway. Turn them after 15 minutes for even browning.
- Thick vegetables need longer. Sweet potatoes and carrots take about 35 minutes, while soft vegetables like zucchini only need about 20.
Why You'll Love This Buddha Bowl
- Paleo, gluten-free, Whole30 and vegan.
- Minimal dishes. Most of the ingredients roast on one sheet pan.
- Kid approved, even by my sweet potato skeptics.
- Meal prep friendly. Make a big batch for dinner and pack leftovers for lunches.
- Savory, not sweet, thanks to rosemary, basil, oregano and garlic.
Key Ingredients
- Sweet potato - 1 very large or 2 medium.
- Carrots and white onion - cut into 1-inch chunks.
- Extra virgin olive oil - set aside 1 tablespoon for the cauliflower rice.
- Cauliflower rice - a 12 ounce bag, or make your own like in my cauliflower tabbouleh.
- Dried rosemary, basil, oregano and garlic powder.
- Pink Himalayan salt - set aside ¼ teaspoon for the cauliflower rice.
- Fresh parsley and lemon - optional garnish.
See recipe card for quantities.
Color Night Dinners and Health Benefits
Some nights we like to have dinner themed to be a certain color. Green is usually a spinach salad or pesto pasta, red is marinara based pasta, yellow is spaghetti squash and for orange we roast orange vegetables or serve carrot soup. It is a fun way to get the kids involved in the cooking and picking out produce.
Sweet potatoes and carrots are an excellent source of vitamin A, which helps promote healthy eyes. They both also contain fiber which helps to keep the body regular and push cholesterol through the body. They are high in antioxidants which help prevent cancer and eliminate free radicals from the body. Too many free radicals cause damage to the cells.
This bowl belongs to my 30 vegetarian dinners, where most swap the grain for a vegetable.
How to Make a Sweet Potato Buddha Bowl
1Chop the vegetables. Preheat the oven to 400 degrees F. Dice the sweet potatoes, peeled carrots and onion into about 1-inch cubes or large chunks.
2Season and roast. Spread the vegetables on a sheet pan, pour 3 tablespoons olive oil on top and sprinkle with the rosemary, basil, oregano, ¾ teaspoon salt and garlic powder. Toss with your hands, spread them out so they do not overlap, and bake 15 minutes. Flip and bake 15-20 minutes more until tender and slightly crispy.
3Cook the cauliflower rice. In a saute pan, heat 1 tablespoon olive oil and the cauliflower rice on medium-high. Stir for about 7-10 minutes until cooked through, turning the heat down if it starts to burn, then add the remaining ¼ teaspoon salt.
4Build the bowls. Divide the cauliflower rice and roasted vegetables between 2-4 bowls and garnish with parsley and an optional splash of fresh lemon juice.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- Chop ahead. Chop the vegetables over the weekend and roast them during the week in 30-35 minutes.
- Multitask. While the vegetables roast, your stove and hands are free to saute the cauliflower rice or a favorite meat.
- Reheat in the oven. Cover and bake at 350 degrees F for about 15 minutes until heated through.
- Pack for lunches. Add leftovers to meal prep containers for the week.
- Skip the onion in the kids' servings if they are not fans.
More Sweet Potato and Veggie Bowls
More sweet potato recipes: Sweet Potato Stew, Mexican Stuffed Sweet Potatoes, Sweet Potato Toast and Sweet Potato Pie Smoothie.
More orange night dinners: Carrot Soup With Butternut Squash and Roasted Butternut Squash Apple Soup.
Planning the holidays? These roasted vegetables fit right into my healthy Thanksgiving side dishes.
Sweet Potato Buddha Bowl FAQs
Roast 1-inch chunks at 400 degrees F for 15 minutes, flip, then roast 15 to 20 minutes more until tender and slightly crispy.
Yes. It is paleo, gluten-free, Whole30 and vegan.
Yes. Make a big batch, pack it into meal prep containers, and reheat covered at 350 degrees F for about 15 minutes.
Cut them the same size and spread them out on the sheet pan so they do not overlap.
Serve them over cauliflower rice as a main dish, or as a side with salmon or meat.
Saute it in 1 tablespoon olive oil on medium-high for about 7 to 10 minutes, stirring, until cooked through.
More Sweet Potato Recipes
Use the rest of the bag with Sweet Potato Biscuits, Sweet Potato Stew, Mexican Stuffed Sweet Potatoes and Sweet Potato Pie Smoothie. I hope you enjoy these savory roasted sweet potatoes! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to leave a comment below!
Savory Roasted Sweet Potatoes + Cauliflower Rice Buddha Bowl
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Ingredients
- 1 sweet potato very large (or 2 medium sized)
- 1 white onion
- 6 carrots medium (or 4 large)
- 4 tablespoons olive oil extra virgin (set aside 1 tablespoon for cauliflower rice)
- 12 ounce cauliflower rice bag
- 2 teaspoons rosemary dry
- 1 teaspoon basil dry
- 1 teaspoon oregano dry
- 1 teaspoon pink Himalayan salt (set aside ¼ teaspoon for cauliflower rice)
- .5 teaspoon garlic powder
- parsley fresh for garnish
- lemon optional garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Slice off the ends of the sweet potatoes and then in half horizontally. Then dice them into about 1-inch cubes or large chunks. Slice the ends of the carrots and peel them then dice them into 1 inch cubes or large chunks. Slice off one end of the onion and peel away the first and second layer. Slice in half and then into 1-inch cubes or large chunks.
- Mix and spread all of the vegetables on a sheet pan. Pour 3 Tablespoons of olive oil on top and spread evenly the rosemary, basil, oregano, ¾ teaspoon salt and garlic powder. Using your hands mix to coat evenly then spread the vegetables out evenly again so they do not overlap.
- Bake for 15 minutes, then flip and bake for another 15-20 minutes until tender and slightly crispy.
Cook the cauliflower rice
- In a saute pan, heat 1 tablespoon of olive oil and cauliflower rice on medium-high. Cook and continue to stir for about 7-10 minutes or until the cauliflower is cooked through. Turn the heat down if it starts to burn. Add remaining ¼ teaspoon of salt and mix to combine.
- When the vegetables are finished cooking, in 2-4 large bowls or plates add the cauliflower rice and savory roasted vegetables. Garnish with parsley and optional to add a splash of fresh lemon juice.
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