Roasted cauliflower and sweet potato bowl with lime and chilli dressing

Roasted cauliflower and sweet potato bowl with lime and chilli dressing

Ingredients

serves 2
  • •2 sweet potatoes, chopped
  • •¼ cauliflower, chopped into florets
  • •1 tbsp olive oil
  • •¾ tsp cumin
  • •½ tsp smoked paprika
  • •¼ tsp ground coriander
  • •1 tsp water
  • •¼ cucumber, chopped
  • •Handful coriander, chopped
  • •Lime and chilli dressing (see recipe)
  • •2 tbsp pumpkin seeds, toasted

  • Any legume:

  • •1 400g can black beans, drained and rinsed
  • •1 400g can green lentils, drained and rinsed
  • •150g edamame, cooked

Directions

Cooking mode
  1. 1. Preheat the oven to 200°C. Prepare a large baking tray and add the sweet potato. Brush with ½ tbsp olive oil and roast for 5 minutes.
  2. 2. Whisk the remaining ½ tbsp olive oil, spices and water together in a small bowl.
  3. 3. Remove the tray from the oven and add the cauliflower. Drizzle the spice mixture on top and brush until coated. Roast for 15–20 minutes or until softened and lightly browned.
  4. 4. Make the lime and chilli dressing.
  5. 5. In a large bowl, add the cucumber, legumes, coriander and roasted veggies. Pour over the dressing and gently toss to combine. Serve topped with toasted pumpkin seeds.
Baker Beanie Author

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