Have you tasted the fabulous combination of roasted sweet potatoes, cauliflower and chickpeas before? Roasting veggies brings out the best in them. It’s also a quick and easy cooking method, as the oven does most of the work. The cauliflower gets a lovely nutty taste, and the natural sweetness of onions and sweet potatoes is absolutely delicious when roasted. By now you will know that I am the cumin queen so that’s why my favourite spice is used in this recipe. Cumin pairs so well with both the sweet potatoes, cauliflower and chickpeas. The herby yoghurt sauce is the perfect partner for this vegetarian main or yummy side dish! (See the tip below as well.)
Remember that the harder veggies like sweet potatoes will roast longer, so the cauliflower is only added later, to prevent it from overcooking. Cut or slice the veggies in more or less similar-sized pieces for even roasting.

Recipe

Roasted cauliflower, sweet potato & chickpeas

Serves 4 as a meal
Serves 6 as a side dish

Recipe developed for Cooking from the heart SA, by Pharma Dynamics.

Ingredients

¼ cup (60 ml) olive oil

¼ cup (60 ml) lemon juice

2 tbsp (30 ml) water

2 tsp (10 ml) ground cumin

2 tsp (10 ml) ordinary paprika

1 tsp (5 ml) ground cinnamon

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

1 x 400 g tin chickpeas or white beans, drained and rinsed

⅓ cup (80 ml) raw, unsalted almonds or peanuts

3 tbsp (45 ml) chopped fresh parsley or coriander

1 cup (250 ml) plain yoghurt

extra ½ tsp (2,5 ml) ground cumin

Method

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 the sweet potatoes 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

1. The seasoned yoghurt is delicious with any other veggie dish. Or enjoy it as a spread on a sandwich, in a wrap or as a dipping sauce with salad ingredients.  

Image: Adel Ferreira.