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  • Writer's pictureSusie Csorsz Brown

Tandoori Veggies

This is the perfect option for dinner when you are A) teleworking all day: B) working in an office and know you’re going to have a late night; C) just an average Tuesday and you want to eat something yummy for dinner. This is vegetarian, sure, but if you want to add chicken or shrimp, yes, you can. This, though, is perfect without.

Roasted Tandoori Veggies (Bowls?)

Servings: 5-6 servings


1 cup plain yogurt

¼ cup coconut oil or extra-virgin olive oil

2 teaspoons ground cumin

2 teaspoons kosher salt, plus more to taste

1 teaspoon ground ginger

1 teaspoon ground paprika

1 teaspoon ground turmeric

1 teaspoon Aleppo pepper

1/2 tsp garlic powder

1 pound carrots, each cut crosswise into thirds

1 large head cauliflower, cut into florets

2 cans chickpeas, drained and rinsed

¼ cup tahini

1 T red wine vinegar

1/2 tsp cumin

Salt and freshly ground black pepper, to taste

3 cups cooked favorite grain or roasted sweet potatoes

3 avocados, cut into chunks


1. In a large bowl, whisk together the yogurt, olive oil, cumin, salt, ginger, paprika, turmeric, aleppo, pepper and garlic. Add the carrot chunks, cauliflower florets, and chickpeas, and stir well to coat. Marinate in the fridge for 30 minutes or up to a day.

2. When ready to bake, preheat the oven to 425°F. Line a baking sheet with foil, and transfer the marinaded veggies to the pan. Roast until the veggies begins to brown and turn crisp, 30 to 40 minutes.

3. Meanwhile, whisk the tahini with vinegar, and cumin. Start adding water 1 teaspoon at a time to thin, as necessary. You want it to be thick but drizzle-able; first it will clump up, but the more you stir and the more water you add, it will smooth out. Add salt and pepper to taste; set aside.

4. Top the grain or sweet potatoes with the warm veggies, avocado, and drizzle with the tahini. Enjoy!

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