Dinner/Mains

August 4, 2021

Samosa-Inspired Bowls

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Like I mentioned a couple weeks ago, during the winter, I really crave and enjoy warming spices. Indian cuisine is one of my favorites, especially during the winter, because it is so full of warm spice combinations, and those combinations elevate even the simplest vegetables to new heights.

This recipe is inspired by samosas, which are traditionally fried pastries filled with a combination of potatoes, peas, and spices, and served with an herby, green chutney. I deconstructed the samosa filling, and instead of wrapping it pastry, I roasted the vegetables in a deeply flavorful spice blend, and served them over cooked rice with a Cilantro Yogurt Sauce.

You build the roasted veggies layer by layer, seasoning them and adding them to the oven as you go, so each layer is perfectly cooked. This is a great weekend meal prep recipe, because all of the elements keep well in the refrigerator, and it makes a large batch of roasted vegetables that can be used all week long. Serve the bowls as described, then wrap up leftovers in a tortilla for a samosa-style burrito for lunch the next day.

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Ingredients assembled for Samosa-Inspired Bowls
Assemble your ingredients.

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Dicing potatoes, then tossing them in spice mixture and placing in a baking dish
Dice potatoes, then toss with melted ghee, salt, and some of the spice blend. Roast in a 9x13" baking dish in the oven.

Tossing chopped cauliflower and sliced in spice mixture for roasting
While potatoes are roasting, prep cauliflower and onion, and again toss with melted ghee, salt, and some of the spice blend. Add to the pan with the roasting potatoes, and return to the oven.

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Tossing frozen peas and chickpeas in spice mixture, and adding to the roasted vegetables
Season green peas and chickpeas with salt and some of the spice blend, and add to the roasting veggies for one more round in the oven.

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Cilantro Yogurt Sauce ingredients in a high speed blender, then finished sauce in a squirt bottle
While the vegetables are finishing roasting, make the Cilantro Yogurt Sauce.

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Samosa-Inspired bowls ready to build
To assemble bowls, start with a bed of cooked rice, then add roasted vegetables, and top with a drizzle of Cilantro Yogurt Sauce.

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Close up of Samosa-Inspired Bowl topped with mango chutney
Add a spoonful of mango chutney if you have it!



Original publication date: March 4, 2021

Samosa-Inspired Bowls

Indian cuisine is one of my favorites, especially during the winter, because it is so full of warm spice combinations, and those combinations elevate even the simplest vegetables to new heights.

Author:

Kira Freed - The Joyful Plateful

Prep:

10

min

cook:

55

min

total:

65

min

Print It

Ingredients

2 lbs. yellow potatoes

1 small head cauliflower

1 yellow onion

8 oz. frozen green peas, defrosted  

15-oz. can chickpeas, drained and rinsed

3 Tbsp. melted ghee or coconut oil, divided

3 1/2 tsp. kosher salt, divided

1 Tbsp. ground turmeric

1 Tbsp. ground cumin

2 tsp. ground coriander

2 tsp. garam masala

1 tsp. garlic powder

1 tsp. ground black pepper

1/2 tsp. ground ginger


For Cilantro Yogurt Sauce:

1 cup plain Greek yogurt

1 cup cilantro leaves, packed

1/2 cup parsley leaves, packed

3 cloves garlic, peeled and smashed

1/2-inch fresh ginger root

Juice of 1 lemon

1/2 tsp. ground cumin

1/2 tsp. kosher salt

~2 Tbsp. cold water


Cooked rice, for serving (brown or white)

Mango chutney, for serving (optional)

Instructions

  1. Preheat oven to 425 degrees F.
  2. Start by making the spice blend. In a small bowl, combine turmeric, cumin, coriander, garam masala, garlic powder, black pepper, and ground ginger. Stir to mix well, and set aside.
  3. Dice potato into 1/2” pieces, and place in a large bowl. Toss with 2 Tbsp. melted ghee (or coconut oil), plus 2 tsp. kosher salt and 2 Tbsp. of the spice blend. Place seasoned potatoes in a 9x13” baking dish. Roast at 425 degrees F for 25 minutes.
  4. Meanwhile, chop the cauliflower into small florets, and place in the same large bowl you used for the potatoes. Slice the onion, and also add to the bowl. Toss the cauliflower florets and sliced onion with remaining 1 Tbsp. melted ghee (or coconut oil), plus 1 tsp. kosher salt and 1 Tbsp. of the spice blend. Set aside.
  5. After the potatoes have roasted for 25 minutes, remove from the oven, toss, and then add seasoned cauliflower and onion to the pan. Return to the oven to roast for 15 minutes.
  6. Meanwhile, add defrosted green peas and chickpeas to the large bowl, and toss with 1/2 tsp. kosher salt and 1 Tbsp. of the spice blend. Set aside.
  7. After the potatoes, cauliflower, and onion have roasted 15 minutes, remove from oven, and top with seasoned peas and chickpeas. Return to the oven to roast an additional 15 minutes.
  8. While the vegetables finish roasting, make the Cilantro Yogurt Sauce. Add all ingredients to a high-speed blender or food processor, and blend until smooth. Set aside.
  9. Remove roasted vegetables from the oven, and toss to combine.
  10. To serve, start with a bed of cooked rice (brown or white), top with roasted vegetable mixture, then drizzle with Cilantro Yogurt Sauce. (Add a spoonful of mango chutney, if you have it - optional).

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Cheesy Bean Burrito Bowls
Spiced Eggplant and Chickpeas over Roasted Sweet Potatoes
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Hi there, I’m Kira!

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