Description
A bold and cozy vegan bowl with roasted sweet potato wedges, creamy cauliflower mash, saucy plant based beef crumbles, fresh avocado, and a sticky hot honey style drizzle that brings just the right sweet heat.
Ingredients
Scale
- 2 medium sweet potatoes, sliced lengthwise into thick wedges
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 4 cups cauliflower florets
- 1/3 cup unsweetened almond milk
- 2 tablespoons vegan butter
- 1 teaspoon garlic powder
- 12 ounces plant based ground beef
- 2 tablespoons soy sauce
- 1 teaspoon smoked paprika
- 3 tablespoons agave syrup
- 1 tablespoon hot sauce
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon red pepper flakes, plus more for serving if desired
- 1 large avocado, diced
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Toss the sweet potato wedges with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In a small bowl, stir together the agave syrup, hot sauce, apple cider vinegar, red pepper flakes, soy sauce, and smoked paprika.
- Spread the sweet potatoes on the prepared baking sheet in a single layer. Steam or boil the cauliflower florets until very tender, about 12 to 15 minutes.
- Roast the sweet potatoes for 22 to 25 minutes, flipping once halfway through, until tender and caramelized at the edges.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the plant based ground beef and cook for 5 to 7 minutes until browned. Pour in about two thirds of the sauce and stir until the crumbles are glossy and coated. Cook 1 to 2 minutes more.
- Drain the cauliflower well, then mash it with the almond milk, vegan butter, garlic powder, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper until creamy.
- Divide the cauliflower mash among 4 bowls. Add the saucy plant based beef, roasted sweet potatoes, and diced avocado. Spoon the remaining sauce over the top and finish with extra red pepper flakes if desired. Serve warm.
Notes
- Drain the cauliflower very well before mashing so the texture stays creamy.
- Brown the plant based beef properly before adding the sauce for deeper flavor.
- Add the avocado just before serving for the freshest texture and color.
- Store components separately for easier meal prep and better leftovers.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 13g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 21g
- Cholesterol: 0mg
Keywords: vegan hot honey bowl, plant based beef bowl, sweet potato bowl, cauliflower mash bowl, spicy vegan dinner