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Spinach Sweet Potato Bowl with Fried Chicken Cauliflower and Caesar Dressing

Spinach Sweet Potato Bowl with Fried Chicken Cauliflower and Caesar Dressing

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I have always liked Caesar Salad. The dressing and cheese are, however, anything else but vegan. So it’s time for a vegan version!

Since a classic Caesar Salad is just lettuce, chicken and dressing, I decided to make a bowl with a little more substance. Sweet potato brings starch, that keeps you satisfied over a long time and chickpeas add protein.

Another delight is the fried chicken cauliflower. For that I made a coating, tossed the cauliflower in it and baked it in the oven until crispy.




You want more bowl inspiration? Also try my spring bowlautumn bowlwinter bowlbowl with fried oyster mushrooms and tahini dressingsushi bowl and bowl with peanut tofu.

5.0 from 1 reviews
Spinach Sweet Potato Bowl with Fried Chicken Cauliflower and Caesar Dressing
Gang/Type: Main Dish
Ergibt/Yield: 2 Portions
For the Caesar dressing:
  • 50 g (1/3 cup) cashews
  • 1 tsp chia seeds
  • 1/2 tsp capers
  • 1 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • pepper
  • 120 ml (1/2 cup) non-dairy milk
  • 2 tbsp lemon juice
  • 1/2 tsp maple syrup
  • 2 dashes Worcester sauce
  • 1 tsp grainy Dijon mustard

For the fried chicken cauliflower:
  • 4 tbsp corn flour - alternative chickpea flour
  • 1 tbsp fried chicken seasoning
  • salt
  • pepper
  • 3 - 4 tbsp water
  • 3 hands full cauliflower florets
  • 1 tbsp oil

For the sweet potato:
  • 2 small sweet potatoes
  • 1 tbsp oil
  • salt
  • pepper

  • 3 hands full baby spinach
  • 1 small can chickpeas
  1. For the dressing grind the cashews and chia seeds in the Personal Blender. (Alternatively soak the cashews for 2 hours and make the dressing with an immersion blender.) Add the other ingredients except for the mustard and blend until smooth. Then stir in the mustard and season to taste with lemon juice and salt. Let steep in the fridge.

  2. Preheat the oven to 200° C (390° F) and line a baking tray with parchment paper. Combine the ingredients for the fried chicken cauliflower to a mushy paste, season well and toss the cauliflower in it until fully covered, pour on the baking tray and drizzle over some oil.

  3. Peel the sweet potatoes and cut in thick slices. Pour on the baking tray, drizzle over oil and season with salt and pepper. Bake in the oven for 25 minutes. Flip the sweet potato slices once after 15 minutes.

  4. Drain the chickpeas and rinse. Arrange the spinach in two bowls and pour over the oven veggies. Add the chickpeas and drizzle over the dressing.
Read more about my Personal Blender.


  1. Karin Rinck
    Wednesday October 13th, 2021 / 01:53 PM

    Fantastisch! Das Dressing ist der Hammer! Wir hatten keinen Babyspinat, deshalb haben wir ihn durch gedünsteten Blattspinat ersetzt. Unser Brathähnchengewürz war sehr salzig, so dass man eigentlich kein zusätzliches Salz braucht. Alles in allem ein wunderbares Gericht. Danke!

    • Rina
      Tuesday October 19th, 2021 / 07:28 PM

      Freut mich sehr, dass es euch geschmeckt hat, liebe Karin!
      Vielen Dank für dein Feedback.

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