I love one sheet pan dishes, they make the perfect weeknight dinners with minimal cooking and clean-up. Serve with a big green salad for a delicious and perfectly balanced plantbased meal.
Serves two.
Ingredients: (preferably organic)
- 1 large head of cauliflower, cut into florets
- 5 large carrots, peeled and quartered lengthwise
- 1 can of chickpeas, drained and rinsed
- 2 tbsp avocado oil
- 1 tsp curry powder
- ⅓ tsp cumin powder
- salt, to taste
- pepper, to taste
- coconut yogurt, for garnish
- mint, for garnish
Directions:
01. Pre-heat the oven to 200 degrees celsius.
02. Arrange the cauliflower, carrots and chickpeas on a baking sheet lined with parchment paper.
03. In a small bowl, mix the avocado oil will the curry powder, cumin, salt and pepper. Pour over the vegetables and make sure everything is covered evenly.
04. Place the baking sheet in the middle of the oven and bake for about 35 minutes until golden & charred.
05. Arrange the roasted veggies on a platter, drizzle some coconut yogurt over and garnish with fresh mint.
