If you’re looking for an easy spicy roasted vegetables recipe, well you’ve just found it. I’ve been pretty lazy lately and I’m finally living in a house with an oven, so prepare for many recipes with roasted vegetables. Here we’ve got a mix of cauliflower, red bell pepper and sweet potato and this is just the best healthy side dish recipe ever. This is the easiest healthy meal prep recipe and it’s great in salads, bowls, wraps, even for snacks…The recipe is gluten free dairy free, vegan, paleo versatile and very much addictive.
Ingredients
For today’s class of lazy cooking, you’ll need:
- 1 sweet potato
- cauliflower, not even an entire head
- 1 red bell pepper, you can also put in some jalapenos or serrano peppers, if you never settle and are always looking for someone hotter
- chili flakes or crushed red pepper flakes
- paprika
- a good amount of olive oil
- a good pinch salt
How To Roast Vegetables
The first thing you’ll do here is to take all your vegetables and give them a nice shower. I know it seems like a lot to do for someone you don’t really know, but think about how many bugs have crawled on those vegetables, how many hands have touched them, how many cats have sneezed on them…Shower with water and love.
Then it’s time to peel the sweet potato and to chop it into million pieces. The chopping proved to be more difficult than I thought, especially because I was using a small knife and the potato kept running away. If you’ve got the same problem, I recommend using a good chef’s knife (or as I call it a big knife), cut in the middle, so you can lay the sweet potato flat and then cube. Last thing you do to the sweet potato: place the cubes into a bowl and mix it with the spices, salt and olive oil. It’s now ready to go into the oven.
After you’ve washed your cauliflower, use a knife or your hands to break it into smaller bite-sized florets. Put those into a bowl, add spices, salt and olive oil and this one can go as well.
For the bell pepper, you basically cut whichever way you want, add olive oil and it’s ready. If you’re also adding serrano or jalapeno peppers, then you don’t even need to cut them.
Now place all the vegetables on the largest baking sheet you have and bake in the oven for 20-30 minutes or until the sweet potatoes are done.
The Result
Now you’ve got some delicious spicy roasted vegetables and a majestic looking bell pepper. I mean look at this.
Isn’t it a bit sad. Sad for the pyramids of Giza, because I’m pretty sure this new world wonder is going to kick them out of every top 5 or 7 out there.
Are Roasted Vegetables Still Healthy
Yes, roasted vegetables are still healthy, roasting actually improves the bioavailability of some antioxitants like vitamin A. However, if you love roasting your vegetables you need to be aware that:
- The heat gets rid of some essential and non-essential nutrients in your vegetables like vitamin C, B vitamins and whatever phytochemicals are in the vegetable you’re roasting. What I recommend in this case is combining roasted with fresh vegetables. You can have both, and you’ll find the combination tastes even better!
- Roasting and baking increase the glycemic index (GI) of your food. Particularly sweet potatoes go from medium to high GI when roasted/baked. You need to keep this in mind, especially if you’re watching your blood sugar. In that case, you might want to rather roast vegetables like cauliflower, bell peppers, zucchini or Brussels sprouts or eat a small portion of the sweet potatoes, so you can keep the glycemic load lower.
What To Do With Your Roasted Vegetables
Eat them. I am obsessed right now and I’m making a batch pretty much every other day. I use them mostly in bowls as a side dish and sometimes I’d even blend them with some nuts, garlic and fresh herbs to make a delicious dip or spread. So easy and so delicious.
What Goes Well With Roasted Vegetables
They make a great combo with poultry, fish, quinoa, beans or chickpeas, fresh vegetables, some garlic sauce or hummus. That’s the way I enjoy them most currently.
Spicy Roasted Vegetables Recipe
A super easy roasted vegetable recipe for spicy roasted cauliflower, sweet potatoes and a sad little red pepper. This healthy side dish recipe is great for meal prep, vegan, gluten free and paleo. It pairs really well with chicken, fish, beans, chickpeas, fresh vegetables and some garlicky sauce or hummus for a simple healthy dinner or lunch!
Ingredients
Sweet potatoes
- 1 sweet potato, chopped (about 3 cups)
- 1 tbsp olive oil
- 1 tsp crushed red pepper flakes
- pinch of salt
Cauliflower
- 2 cups cauliflower florets
- 1 tbsp paprika
- 1 tsp crushed red pepper flakes
- 1 tbsp olive oil
- pinch of salt
Peppers
- 1 red bell pepper, cut in 1/2 or into large strips
- a little bit of olive oil
- pinch of salt
Instructions
- Preheat your oven to 400F/200C.
- Mix the sweet potato with the other ingredients in a bowl, so that every piece is covered evenly.
- Mix the cauliflower with olive oil, salt and spices in another bowl until each floret is covered evenly.
- Chop the pepper and add some salt and olive oil to it.
- Spread vegetables in a single layer in your largest baking sheet and roast for 20-30 minutes or until the sweet potatoes are done.
- Enjoy!
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 154Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 117mgCarbohydrates: 16gFiber: 5gSugar: 6gProtein: 3g
I hope you enjoy this recipe, I’ll be sharing another one with those same vegetables later this week, so wait for it….
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- 10-Minute Stovetop Mediterranean Roasted Vegetables
- 5-Minute Tomato Cucumber Salad Recipe
- Super Easy Mediterranean Chickpea Skillet
