Roasted Cauliflower and Sweet Potatoes
These Roasted Cauliflower and Sweet Potatoes are spicy, warm, and perfectly caramelized. It's a delicious fall and winter side dish for any dinner. Serve it with chicken, fish, meat, or even with eggs for breakfast! Perfect for meal prep and a great addition to salads!
- Total Time45 minutes
- Yield3-4 1x
- DietVegan
Ingredients
Units
Scale
- 1-1 1/2 lb sweet potato, peeled and diced (1 large sweet potato)
- 1 lb cauliflower, chopped into florets (1/2 large cauliflower head)
- 2 tbsp avocado oil (or other cooking oil)
- 2 tsp garam masala spice
- 1 tsp fine sea salt
- 1 1/2 tbsp tapioca starch (or cornstarch)
- 2 tbsp finely chopped fresh parsley
- A squeeze of lemon
Instructions
- Preheat your oven to 425°F and prepare a large baking sheet lined with parchment paper.
- Add diced sweet potato and cauliflower florets to your prepared baking sheet. I like to keep them separate so the cauliflower doesn’t steam the potatoes when it releases water.
- Toss both with avocado oil.
- In a small bowl, mix together garam masala, sea salt, and tapioca starch.
- Sprinkle the spices on the vegetables and toss to coat everything evenly.
- Roast them in the preheated oven for 15 minutes, toss, and roast for 15-20 more minutes.
- Sprinkle the roasted vegetables with finely chopped fresh parsley and finish with a squeeze of lemon. Enjoy!
Notes
Storing: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Sides
- Method: Oven
- Cuisine: American