Roasted cauliflower, sweet potato and chickpeas

CategoryBraai, Vegetarian

Yields1 Serving

 60 ml olive or canola oil
 60 ml lemon juice
 30 ml water
 10 ml ground cumin
 10 ml paprika
 5 ml ground cinnamon
 1 large pinch of ground cloves
 2-3 medium sweet potatoes in the skin, halved and cut into thick wedges
 2 onions, halved and cut into thin wedges
 500 g cauliflower, cut into florets
 400 g tin chickpeas or white beans, drained and rinsed
 80 ml raw, unsalted almonds or peanuts
 45 ml chopped fresh parsley or coriander
 250 ml plain low-fat yoghurt
 ½ tsp ground cumin

1

This recipe is in Cooking from the Heart 4

1. Preheat oven to 200 °C.
2. Mix 3 tbsp (45 ml) of the oil with the lemon juice, water and spices in a large bowl. Toss sweet potato and onions through oil mixture.
3. Spoon sweet potato and onions in a single layer into a large oven proof dish. Roast for 30 minutes or until almost tender.
4. Toss cauliflower, chickpeas or beans and nuts in the remaining oil mixture and add to sweet potato in the oven dish. Mix through and add any remaining oil mixture from the bowl.
5. Roast for another 10 minutes or until the veggies are just cooked and the chickpeas or beans are slightly roasted.
6. Stir 2 tbsp (30 ml) of the herbs and remaining oil into the veggie mixture. Season the yoghurt with the rest of the herbs and extra cumin.
7. Serve veggies warm or at room temperature with spoonfuls of the yoghurt

Tip
The seasoned yoghurt is delicious with any other veggie dish or with the Carrot & bean patties

Ingredients

 60 ml olive or canola oil
 60 ml lemon juice
 30 ml water
 10 ml ground cumin
 10 ml paprika
 5 ml ground cinnamon
 1 large pinch of ground cloves
 2-3 medium sweet potatoes in the skin, halved and cut into thick wedges
 2 onions, halved and cut into thin wedges
 500 g cauliflower, cut into florets
 400 g tin chickpeas or white beans, drained and rinsed
 80 ml raw, unsalted almonds or peanuts
 45 ml chopped fresh parsley or coriander
 250 ml plain low-fat yoghurt
 ½ tsp ground cumin

Directions

1

This recipe is in Cooking from the Heart 4

1. Preheat oven to 200 °C.
2. Mix 3 tbsp (45 ml) of the oil with the lemon juice, water and spices in a large bowl. Toss sweet potato and onions through oil mixture.
3. Spoon sweet potato and onions in a single layer into a large oven proof dish. Roast for 30 minutes or until almost tender.
4. Toss cauliflower, chickpeas or beans and nuts in the remaining oil mixture and add to sweet potato in the oven dish. Mix through and add any remaining oil mixture from the bowl.
5. Roast for another 10 minutes or until the veggies are just cooked and the chickpeas or beans are slightly roasted.
6. Stir 2 tbsp (30 ml) of the herbs and remaining oil into the veggie mixture. Season the yoghurt with the rest of the herbs and extra cumin.
7. Serve veggies warm or at room temperature with spoonfuls of the yoghurt

Tip
The seasoned yoghurt is delicious with any other veggie dish or with the Carrot & bean patties

Roasted cauliflower, sweet potato and chickpeas
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