Curry Roasted Veggies

Curry Roasted Veggies

curry roasted veggies

  • 1 sweet potato cut into 1/2" pieces (about 1.5 c)
  • 1/2 head of caulifower cut into medium pieces (about 2 c)
  • 1/2 onion (about 1 1/4 c)
  • 1 c green peas
  • 1 1/2 c chickpeas
  • 3 Tbsp coconut oil (melted)
  • 2 Tbsp yellow curry powder
  • 1 tsp himalayan salt
  • 1/4 tsp black pepper
  • 1/4 tsp cinnamon
  • 1/8-1/2 tsp red pepper flakes (your spice preference)


1. Preheat oven to 400 degrees Fahrenheit
2. Mix together curry powder, salt, pepper, cinnamon and chili flakes until combined
3. In a large bowl, mix cauliflower, sweet potato, onion, 2 Tbsp of the coconut oil and about 2/3 of the spices
4. Spread onto large baking sheet and cook for 15 minutes
5. Meanwhile, mix peas, chickpeas, 1 Tbsp coconut oil and remaining spices together
6. Add pea mix to baking sheet after initial 15 minutes, mix everything together and bake for an additional 15 minutes or when veggies are fork tender
7. Serve immediately with rice, quinoa, nann or your favorite grain.