Easy Vegan Dinner: Sweet Potato & Roasted Cauliflower Vindaloo
Looking for easy vegan dinner options? This spicy vegan vindaloo features roasted cauliflower and sweet potatoesserved over rice. All of this, of course, with the help of Maya Kaimal’s simmer sauces – my new best friend in the kitchen. I love how easy vegan dinner can be with these sauces, each made with a list of pronounceable and recognizable ingredients.
Ingredients
- 1 head cauliflower washed and cut into bite-sized pieces
- 1 medium sweet potato washed and cut into bite-sized pieces
- 2 tbsp high-temp oil I like grapeseed oil
- salt & pepper
- 1 tbsp coconut oil
- 1/2 small yellow onion chopped
- 2 cloves garlic minced or crushed
- 1 tbsp fresh ginger minced
- 1 12.5 oz jar Spicy Vindaloo Simmer Sauce Maya Kaimal's vegan Spicy Vindaloo Simmer Sauce (this can also be purchased at Fresh Market, Walmart, Food Lion, Hannaford and Shoprite markets)
- 1 8.5 oz pkg Perfectly Plain Surekha Rice Maya Kaimal's Perfectly Plain Surekha Rice (this can also be purchased at Fresh Market, Walmart, Food Lion, Hannaford and Shoprite markets)
- 1 jalapeno washed and sliced; for garnishment
- 1 Fresno pepper washed and sliced; for garnishment
- 1 bunch fresh cilantro washed and torn
Instructions
- Preheat your oven to 450 degrees.
- Wash and cut the cauliflower and sweet potato into bite-sized pieces. Spread each vegetable, separately, out on a baking sheet and gently mix with 1 tbsp of grapeseed oil, salt and pepper. Cover with aluminum foil.
- Roast the cauliflower, covered, for 15 minutes. Then remove the foil and roast for an additional 10-15 minutes or until golden brown.
- Roast the sweet potato, covered, for 15 minutes. Then remove the foil and roast for an additional 20-25 minutes or until browned.
- Toward the end of the roasting process, heat up the coconut oil in a large skillet. Sauté the onion on medium-low heat until browned. Add the ginger and garlic and sauté for 2-3 minutes more being careful not to burn.
- Add the simmer sauce to the pan, as well as the roasted vegetables. Stir to coat.
- Prepare the rice in accordance with package directions.
- Serve the vegetable vindaloo over rice and garnish with sliced chilis and cilantro.
Tried this recipe?Let us know how it was!