Inspired by the popular Indian dish aloo gobi, this dish is loaded with vegetables and flavour. Ghee is used as the cooking oil in this recipe because the vegetables are being roasted at a high temperature. Ghee has a high smoke point which means it won't oxidize and produce free radicals when heated at a high temperature.
Sweet Potato Aloo Gobi
Gluten-Free, Dairy-Free, Vegetarian, Paleo-Friendly, Whole30
Prep Time: 10 minutes
Cook time: 30 minutes
2 tablespoons Lee’s Ghee (Plain Jane, Gold Standard or Brown Butter)
2 medium sweet potatoes, cut into 1-inch cubes
1 small cauliflower, cut into florets
½ medium red or yellow onion, thinly sliced
1 teaspoon ground cumin
½ teaspoon turmeric powder
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon ginger powder
Sea salt and pepper, to taste
1 cup of fresh peas, or frozen and defrosted
¼ cup chopped cilantro leaves and stems Juice of half a lime
Preheat the oven to 425° F and line a baking sheet with parchment paper.
On the baking sheet, toss together the ghee, sweet potatoes, cauliflower, onion, cumin, turmeric, coriander, cinnamon, ginger, salt and pepper.
Spread the vegetables in an even layer and place in the oven to cook for 20 minutes.
Remove from the oven, add the peas and stir. Place back in the oven and cook for an additional 10 minutes.
Remove from the oven when the sweet potatoes are fork-tender and golden brown.
To serve, top with fresh cilantro and lime juice.
July 26, 2020 | by Megan Woroch