sovegan.com
Roasted Sweet Potato + Coconut Coriander Dressing
Perfect for meal-prep, this recipe brings together roasted veggies and a gorgeous coconut, lime and coriander dressing, which works just as well as a lunchtime meal or light dinner.
Ingredients
Ingredients
- sweet potato, cut into cubes
- red onion, peeled + cut into thick slices
- red pepper, cut into thick slices
- olive oil
- mustard seeds
- cumin seeds
- salt + pepper
- fresh coriander
- fresh ginger, peeled + roughly chopped
- green chilli
- coconut yoghurt
- lime, zest + juice
- baby spinach leaves
Method
- 1
Preheat the oven to 200°C fan / 425°F.
- 2
Put the sweet potato, red onion and red pepper on a large roasting tray. Toss with a drizzle of olive oil, the mustard seeds, cumin seeds and some salt and pepper then spread into a single layer so that they roast evenly. Roast in the oven for 20-25 minutes, flipping halfway until the veg is soft and a little caramelised.
- 3
Meanwhile, put all the coriander stalks and most of the leaves, ginger, green chilli, coconut yoghurt, lime zest and juice into a small food processor or blender. Blitz until green and smooth and season to taste with salt and pepper. Alternatively, finely chop the ingredients and combine in a small bowl.
- 4
Divide the spinach between two plates or Tupperware boxes, if you're meal-prepping.
- 5
Top with the roasted vegetables then drizzle over the dressing and tear over the remaining coriander leaves.
- 6
If you're not eating this straightaway, this meal will last for 2-3 days in an air-tight container in the fridge.
Unlock this recipe and 700+ more
crafted by Roxy + Ben
New recipes every week. One membership for web and app.
Cancel anytime.
Already a member?