If you're on the hunt for a vibrant, flavor-packed dish that celebrates the essence of Indian cuisine, look no further than these Curried Cauliflower Sweet Potato Bowls with Cumin Yogurt! This delightful recipe not only tantalizes your taste buds but also fills your kitchen with irresistible aromas that will have everyone asking for seconds. With just 40 minutes from prep to plate, this colorful bowl is perfect for a quick weeknight dinner or a cozy weekend feast. Get ready to elevate your mealtime with a dish that's as nutritious as it is delicious—your taste buds will thank you!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 2 sweet potatoes, diced
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- 1 cup plain yogurt
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to roast the vegetables and enhance their flavors.
- Prepare the cauliflower and sweet potatoes. Cut the cauliflower into bite-sized florets and dice the sweet potatoes into 1-inch cubes. Ensure the pieces are roughly the same size for even cooking.
- In a large mixing bowl, combine the cauliflower florets and diced sweet potatoes. Drizzle with 1 tablespoon of olive oil, then sprinkle with 2 tablespoons of curry powder, salt, and pepper to taste. Toss everything together until the vegetables are evenly coated with the oil and spices.
- Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. This will prevent sticking and make cleanup easier.
- Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized. Halfway through the cooking time, give the vegetables a good stir to ensure even roasting.
- While the vegetables are roasting, prepare the cumin yogurt. In a small bowl, combine 1 cup of plain yogurt with 1 teaspoon of ground cumin. Mix well until the cumin is fully incorporated into the yogurt. Add salt to taste, if desired.
- Once the vegetables are done roasting, remove them from the oven and let them cool slightly. Taste and adjust seasoning if necessary.
- To assemble the bowls, divide the roasted cauliflower and sweet potatoes among four serving bowls. Drizzle each bowl with the cumin yogurt and garnish with fresh cilantro leaves for a pop of color and flavor.
- Serve immediately and enjoy your delicious Curried Cauliflower Sweet Potato Bowls with Cumin Yogurt!
Tips
- Prep Ahead: To save time, chop your cauliflower and sweet potatoes in advance. Store them in an airtight container in the fridge until you're ready to cook.
- Customize Your Spice Level: If you love a little heat, consider adding some cayenne pepper or red chili flakes to the vegetable mix for an extra kick.
- Roasting Perfection: Make sure your vegetables are spread out in a single layer on the baking sheet to ensure they roast rather than steam. This will give you that delicious caramelization.
- Yogurt Variations: Feel free to experiment with different types of yogurt. Greek yogurt adds a creamier texture, while dairy-free alternatives can cater to vegan diets.
- Garnish with Flair: Fresh cilantro adds a burst of freshness, but you can also sprinkle some toasted nuts or seeds on top for added crunch and nutrition.
- Leftover Magic: If you have leftovers, they make a fantastic filling for wraps or a topping for salads the next day. Just reheat and enjoy!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 10mg
