One Sheet Dinner: Roasted Curry Sweet Potatoes, Cauliflower & Tofu

Happy Fall… almost?

The second the cooler weather set in I started craving fall flavors - especially sweet potatoes - and made this hearty curry combo. This dish is not only super easy, but SO delicious as well. All it takes is one bowl and one baking sheet!



  • 2 medium sweet potatoes, peeled and cut into 1 - 1 1/2 inch cubes

  • 1 package (12-14oz) extra-firm tofu drained, dried and cut into 1 - 1 1/2 inch cubes

  • 3 tablespoons olive oil

  • 1/2 - 1 medium sized head of cauliflower, cut into florets

  • 2 tablespoons curry powder

  • 2 tsp salt

  • Cooking spray (optional) you can also use olive oil for greasing foil

  • Tahini dressing (optional, but SO SO good)

  • Broken Marcona almonds, for topping (optional)



  1. Preheat oven to 475 degrees. Cover baking sheet with foil and place in oven. Combine potatoes, tofu and 2 tablespoons olive oil, curry powder and 1 tsp salt to bowl, toss to coat. Remove the warm pan from oven and spray with cooking oil or brush with olive oil. Spread potato and tofu mixture evenly in pan and bake for 10 minutes.

  2. Add remaining olive oil, cauliflower and salt to bowl, toss to evenly coat. Add to baking sheet with potatoes and tofu and bake for additional 15-20 minutes, until potatoes and cauliflower are tender. Remove pan from oven and serve with optional tahini dressing.

If you’re looking for a great tahini dressing recipe, I use Minimalist Baker’s super easy recipe. It take less than five minutes and stays in the fridge for 4-5 days.

Cozy up and enjoy!