Roasted cauliflower n sweet potato with cherry tomatoes
This recipe combines Cauliflower with Sweet Potato. The roasted cauliflowers, with the sweetness of the potatoes along with the tanginess of the tomatoes…. Every spoonful of this dish will give you a surprise of either texture or taste or both. The cherry tomatoes bring in the acidity. These gorgeous multi-colored bite-sized tomatoes will give you a pop of juicy tanginess with every bite. Habanero brings in the heat.
Servings: 8
Ingredients
- 2 cups Cauliflower florets
- 2 cups Sweet Potatoes diced
- 2 cups Cherry Tomatoes
- 1 Habanero
- 1 Onion finely sliced
- 1 Green Bell pepper finely sliced
- 1 tsp Cumin seeds
- 4 Bay leaves
- 1 tbsp Cumin powder
- 1 tbsp Oil roasting and stir-fry
- Salt to taste
Instructions
- Take 2 large baking trays - on one spread the cauliflower florets, drizzle oil and salt; on the second speed the sweet potatoes, drizzle oil and salt
- Bake at 475 degrees hot oven for 10 minutes - the vegetables should be cooked yet crisp
- Heat a large skillet on the stove, add some oil. Add the cumin seeds and bay leaves and stir to release a nice aroma
- Add the onions, green pepper and habanero - stir at high heat to obtain a light char - about 3-4 minutes
- Add the cherry tomatoes and let it warm up - about 2-3 minutes
- Remove the roasted vegetables and add them to the skilletÂ
- Season with cumin powder n salt and continue to stir-fry to combine everything - about 2 minutes