Roasted Sweet Potato & Cabbage with Cilantro Cashew Dressing
Roasting the vegetables in the oven with the basic spices and then topping with the dressing right before serving makes this roasted sweet potato dish a whole lot more interesting.
Roasted Sweet Potato & Cabbage with Cilantro Cashew Dressing
Print recipe
| Serves | 4 |
| Prep time | 15 minutes |
| Cook time | 1 hour |
| Total time | 1 hours, 15 minutes |
|
Website |
Darshana’s Kitchen |
Ingredients
Roast Vegetables
- 1/2 Small cabbage (big cuts)
- 1 Medium sweet potato (sliced)
- 1/2 cup water
- salt (as per taste)
- 1/4 teaspoon black pepper (crushed)
- 1/4 teaspoon red chilli powder
- 1/2 teaspoon oregano, dried
- 1/2 tablespoon lemon juice
Sauce
- 1/2 cup cashew nuts
- 1/2 cup cilantro
- 1/2 clove garlic
- salt (as per taste)
- 1/4 ” Serrano pepper
Directions
| Roast Vegetable | |
| 1. | Preheat the over to 375 degrees. Chop the cabbage and sweet potatoes and place in a mixing bowl. |
| 2. | In a small cup mix 1/2 cup water, salt, pepper, paprika, oregano and lemon juice. |
| 3. | Pour the mix on to the cabbage and potatoes. Mix well and transfer onto a baking tray. |
| 4. | Bake in the over for 20-25 minutes. Remove and toss the vegetables well and bake again for 20-25 minutes. |
| Sauce | |
| 5. | Soak the cashews in 1/2 cup water for 30 minutes. |
| 6. | Place the cashews and the water it was soaked in into a blender. Add the cilantro, garlic, salt and Serrano pepper. Blend into a sauce. |
| 7. | Pour the sauce over the cooked cabbage and sweet potatoes. Mix gently. |
| 8. | Garnish with cilantro and serve hot. |
