Masala-Spiced Veggie Bowl
Someone asked me the other day, “Samah, what do you eat to feed yourself? I mean, if you’re constantly cooking all day, do you just eat all your recipe tests?” This is a great question. Do I just eat all of the brownies and cookies and pastas that I recipe test? Well, yes. But while I would like to subsist on chocolate chip tahini cake all day every day, the truth of the matter is I need (and love) vegetables. Growing up with dishes like chana masala, masala green beans or aloo gobi on rotation adjusted my lens on vegetarian cooking, and I now feel obligated by my soul to add a variety of delicious masala spices to any veggie dish I’m cooking. When I cook for myself, I thrive on seasoning my veggies with cumin, turmeric, and cayenne — heightening the flavor profiles and reminding me of the tastes of home.
Category
Main Course
Servings/Yield
4 to 6
Author
Samah Dada
Ingredients
1 sweet potato, sliced
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1 tbsp olive oil
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1/4 tsp cayenne (if you’re really about the spicy life, up this to 1/2 tsp)
Kosher salt
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Freshly ground black pepper
1 15.5 oz can chickpeas, rinsed, drained, and patted dry
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1 tbsp olive oil
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1/2 tsp cumin
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1/4 tsp turmeric
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1/4 tsp paprika
Kosher salt
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Freshly ground black pepper
1 head broccoli, cut into florets
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1 tbsp olive oil
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1 tsp cumin
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1/2 tsp turmeric
Kosher salt
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Freshly ground black pepper
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1/4 cup tahini
Juice of 1 lemon
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1/2 tsp turmeric
Kosher salt
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Freshly ground black pepper
Splash of water to thin to your desired consistency
Cayenne Sweet Potatoes
Smoked Paprika Masala Chickpeas
Cumin-Roasted Broccoli
Turmeric Tahini Sauce
Directions
Preheat oven to 400 degrees, and prepare a sheet-pan by lining with parchment paper.
Cut sweet potatoes into 1-inch slices. Toss in a bowl with 1 tbsp olive oil, cayenne pepper, salt and pepper. Arrange on one side of the parchment paper. Using the same bowl, add chickpeas and toss with the olive oil, cumin, turmeric, paprika, salt and pepper. Arrange in the middle of the sheet-pan. Now, toss the broccoli (in the same bowl, yay less dishes!) in the olive oil, cumin, turmeric, salt and pepper. Arrange on the remaining side of the sheet-pan.
Roast in the oven for 30 minutes. Remove from oven, toss chickpeas, broccoli, and sweet potatoes, and return to the oven for 10-15 more minutes, ensuring that all sides are charring nicely, and chickpeas are golden brown and a little crispy.
While the vegetables and chickpeas are roasting, you can make the turmeric tahini sauce by combining all ingredients and whisking together - adding a few tbsp of water to thin the sauce to your desired consistency.
Remove veggies from oven, serve over rice or quinoa (optional) and drizzle with turmeric tahini sauce.
