Ingredients

The following ingredients have 3 Servings
  • 1.5 to 2 cups cauliflower florets
  • 1 medium sweet potato cubed
  • 1 to 1.5 cups cooked chickpeas or use 1 cup other vegetables as bell peppers (broccilini, zucchini)
  • 1/2 cup thick slices of onion (or use bell pepper or both)
  • 1 green chile (thinly sliced (optional))
  • 2 tbsp lemon juice
  • 2 inch knob of ginger
  • 6 cloves of garlic
  • 1/2 to 1 hot green chile (or use 2 tbsp finely chopped green bell pepper)
  • 3/4 tsp salt
  • 1 tsp paprika (combination or sweet and smoky)
  • 3/4 to 1 tsp garam masala or curry powder
  • 1 tsp coriander powder
  • 2 tsp nutritional yeast (optional)
  • 1.5 tbsp cornstarch or arrowroot starch
  • 3 tbsp water
  • 1 tbsp oil
  • 1/3 cup shredded coconut (dried or fresh)
  • 1/2 cup warm hot water
  • 1/2 green chile
  • 2 tbsp cilantro
  • 1/2 inch ginger
  • 1/4 to 1/3 tsp salt
  • 1/4 tsp sugar or maple
  • 1/4 tsp mustard seeds or ground mustard
  • a pinch of cayenne (garlic powder, dash of lemon juice)

Instruction

  • Chop the vegetables and add to a bowl along with chickpeas if using.
  • Blend the ingredients under marinade in a small blender. Alternatively, mince the ginger garlic, chile etc and mix in a bowl with other ingredients.If the marinate is too thin, add a tsp or so flour or more starch.
  • Add the marinade to the veggie bowl and toss to combine well. Let the mixture sit for 5 to 10 minutes while you preheat the oven or make the coconut chutney. Preheat the oven to 425 deg F.
  • Spread the vegetables and chickpeas on a large parchment lined baking sheet. Drizzle any  remaining marinade over the veggies lightly. Bake at 425 deg F for 25 to 30 mins.
  • Let the veggies cool for 2 minutes, then carefully remove from sheet and place in warm tortillas or in a bowl. Add some crunchy greens, lettuce if desired. Add a generous drizzle of the coconut chutney or use other chutneys like Mint Cilantro Chutney