Crispy Cauliflower and Potato Air Fryer Power Bowl

Beautifully golden cauliflower, buttery crisp potatoes and the whole thing comes together perfectly with a creamy, garlicky drizzle that makes it feel more indulgent than it really is. This crispy cauliflower and potato air fryer bowl should definitely be added to your fall cozy dinner list!

This is one of the hearty meals that surprised me from the very first bite. It started as a way to use up cauliflower and leftover potatoes, but turned into a full on obsession and, alongside these air fryer roasted potatoes, are one of the most satisfying things I’ve made in the air fryer yet!

Throw some greens and some fresh squeezed citrus and you’ve got a true power meal that will fuel you for the rest of your day! If you needed any more reason than that – let me show you just exactly why you should try this, or at the very least another one of my power-up recipes like my vegan lentil meatloaf (without Worcestershire sauce)

Air fryer learning curves

When I first tested this, I tried tossing everything in the air fryer all at once in hopes for a quick and easy meal that required next to no thought at all! Though that might be where things finally ended up, this recipe didn’t quite come together that easily at first! For starters, the texture of cauliflower vs. potatoes meant I had to play around with the sizes. Here’s some key takeaways.

• cauliflower florets are best cooked on the smaller side. They crispy up more evenly and cover a better ratio of crispy exterior vs soft interior.
• some potatoes work better than others! Though I’m a big advocate for using whatever you’ve got in your fridge, try using a waxy new potato or fingerling potatoes if you can, rather than a starchy russet potato.
• Make sure you toss them in oil! This seems like a no brainer for some, but sometimes people miss this step or outright skip it. To be clear, the oil is what helps them crisp up and makes all the difference in the end product, in my expert opinion.

The bowl is just the base! Switch it up when you can

The fun in this recipe is how customizable it is once you get the cauliflower and potato to crispy perfection. Of course I love testing this with a fist full of veggies, but adding a bit of marinated tofu or tempeh to the air fryer to crisp up is a great way to add extra texture. Try these easy marinated soy curls for example!

Another way to step up this recipe without changing the foundation is with grains! Try quinoa or brown rice to make this more of a full dinner bowl if you need it.

The sauce, tested again and again

The tahini sauce went through a lot of version before landing on the one detailed here. It doesn’t take a whole lot of know-how to create a good sauce. But it definitely takes some testing to come up with something great!

I originally went heaver or the garlic and mustard, but it was overpowering. What really brought it all together was balancing the creamy tahini with some acidity like the lemon juice, and the umami of the nutritional yeast (yes, I try to put it in almost everything).

Crispy Cauliflower and Potato Air Fryer Power Bowl

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• Author: Olivia Biermann
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 3-4 servings
• Category: bowls
• Method: air fryer
• Diet: Vegan

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Description

Beautifully golden cauliflower, buttery crisp potatoes and the whole thing comes together perfectly with a creamy, garlicky tahini drizzle that makes it feel more indulgent than it really is.

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Ingredients

Air Fryer Veggies:

• 2 cups cubed sweet potatoes
• 2 cups white potato, cut into wedges
• 1/2 head cauliflower, cut into florets
• 3 tsp oil, divided
• 2 tsp cajun seasoning (recipe linked)

Garlicky Tahini Sauce:

• 4 tbsp creamy tahini
• 3 tbsp lemon juice
• 1 tsp dijon mustard
• 1 tsp nooch
• pinch of salt and pepper
• 1 clove garlic, minced
• 6 tbsp warm water

Bowl:

• Mixed greens (as much as you want- I do a few handfuls per bowl)
• 1 carrot, shredded
• 1/4 cup sliced green onion
• Fresh lemon for serving

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Instructions

1. In a large mixing bowl, combine sweet potatoes, potato wedges, cauliflower, oil, and cajun seasoning. Toss to combine, then add to air fryer basket.
2. Set air fryer to 375 F and cook for 20 minutes, stirring half way through.
3. In a small bowl, whisk together all tahini sauce ingredients until smooth. You can add the water a little bit at a time as needed, to reach your desired consistency.
4. To assemble the bowls, add your desired quantity of greens to each bowl. Divide the shredded carrot and cooked veggies between the bowls. Top with green onion and drizzle with sauce. Enjoy!

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Nutrition

• Serving Size: 3-4