Tag: sweet potatoes

Roasted Vegetable Curry

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Serves 8 (1 1/2 cup each)

Ingredients

  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground pepper
  • 1/4 teaspoon cayenne pepper
  • 1 small head cauliflower, cut into small florets (about 6 cups)
  • 2 tablespoons olive oil, divided
  • 1 large onion, chopped
  • 1 cup carrot, diced
  • 3 large garlic cloves, minced
  • 1 1/2 teaspoon ginger, peeled and grated
  • 1 red chili pepper, seeded and minced
  • 14 ounce can tomato sauce
  • 32 ounces low-sodium vegetable broth
  • 3 cups russet potatoes, peeled and diced (1/2 inch)
  • 3 cups sweet potatoes, peeled and diced (1/2 inch)
  • 2 teaspoons lime zest
  • 2 tablespoons lime juice
  • 14 ounce can coconut milk
  • toppings: cilantro, salted pepitas, Greek yogurt

Instructions

  1. Preheat the oven to 450F degrees.
  2. Combine spiced through cayenne pepper in a small bowl. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of spiced mixture and toss until well coated.
  3. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15-20 minutes. Set aside.
  4. Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown (3-4 minutes). Reduce heat to medium and continue cooking, stirring often, until the onion is translucent. Add garlic, ginger, chile and the remaining spice mixture. Stir and cook for an additional minute.
  5. Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add broth, potatoes, sweet potatoes, lime zet and juice. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, 35-40 minutes.
  6. Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Option to serve garnished with cilantro and chiles.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began in Eating Well: Soups (pp. 49).

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Sheet Pan Chicken Shawarma with Sesame Sweet Potatoes and Hummus

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Ingredients

Instructions

  1. Preheat the oven to 425 degrees F.
  2. In a large bowl, combine the chicken, 2 tablespoons olive oil, honey, garlic, paprika, cumin, crushed red pepper, and a pinch each of salt and pepper. Toss well to evenly coat the chicken and set aside.
  3. To an 8 x 10 baking sheet, add the sweet potatoes and drizzle with olive oil, sesame seeds, salt and pepper. Arrange everything in an even layer. Transfer to the oven and roast for 20 minutes.
  4. Toss the sweet potatoes with a spatula and add the chicken. Drizzle with olive oil.
  5. Remove the sheet pan from the oven and squeeze the juice of one lemon on top.
  6. Meanwhile, combine the arugula, sun-dried tomatoes + 2 tablespoons oil from the jar, and a pinch each of salt and pepper.
  7. To serve, spread the hummus into bowls and top with the chicken, arugula, cucumbers, feta, and fresh dill. Serve with naan. Enjoy!

Thank you to the big community of food visionaries out the in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.