These Roasted Cauliflower & Potato Bowls are layered with seasoned roasted veggies, fresh romaine & a chipotle agave vinaigrette.
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FOR THE ROASTED VEGGIES
▢1 1/2 tablespoons smoked paprika or sub paprika
▢1 teaspoon garlic powder
▢1 teaspoon onion powder
▢1 teaspoon oregano
▢1/2 teaspoon pepper
▢1/4 teaspoon salt
▢1 head cauliflower cut in florets
▢3 medium russet potatoes cut in fries
▢4 tablespoons olive oil
FOR THE CHIPOTLE VINAIGRETTE
▢1/2 cup oil I used avocado oil
▢3 tablespoons agave or sub maple syrup
▢2 tablespoons apple cider vinegar
▢1 chipotle pepper in adobo see notes
▢2 cloves garlic peeled
▢1 lime juiced
▢1/2 teaspoon cumin
▢1/2 teaspoon oregano
▢1/2 teaspoon pepper
▢salt to taste
FOR THE BOWLS
▢2 heads romaine chopped
▢4 ounces vegan feta crumbled, I used Trader Joe's
▢cilantro chopped

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