Indian Baked Vegetables
Indian Baked Vegetables
This Indian baked vegetable dish shows the vibrant versatility of plant-based cooking with its bold flavours and varied textures. Sweet potatoes and cauliflower are roasted with spices and seasoning, creating a warm, slightly sweet base. Crunchy almonds and leafy greens add texture, while a creamy dressing of yoghurt, lime juice and spices brings a tangy finish that ties it all together beautifully.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 large sweet potato, diced into 1cm cubes
- ½ cauliflower, cut into small florets
- 2 tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp sea salt, or to taste
- ground black pepper, to taste
- 40g raw almonds
- 100g leafy greens
- Dressing
- Juice ½ lime
- 125g full-fat natural or coconut yoghurt
- ⅛ tsp ground turmeric
- ¼ tsp ground cumin
- ½ tsp sea salt, or to taste
- 1 tbsp rice malt syrup, honey or maple syrup
- Ground black pepper, to taste
Method
- Preheat the oven to 180°C (fan-forced).
- Place the sweet potato and cauliflower on a baking tray (in a single layer if possible) and toss in the olive oil, spices, sea salt and pepper. Roast for 20 mins.
- For the last 10 mins, add the almonds to the oven to toast.
- Meanwhile make the dressing by combining all the ingredients together in a small bowl.
- Cool the veggies slightly (or completely if you prefer).
- Toss the veggies through the leafy greens, drizzle over the dressing and enjoy.
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