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Roasted Veggies with Tikka Masala Sauce

  • Author: Mary
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x


Units Scale
  • 2 beets
  • 1 large sweet potato
  • 3 Tbsp olive oil, separated
  • salt & pepper
  • 4 cups chopped broccoli
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 3 tsp garam masala
  • 1 Tbsp fresh grated ginger
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1 1/2 cups tomato sauce (or one 14 oz can would work)
  • 2 14oz. cans coconut cream
  • 2 cups cooked quinoa
  • chopped cilantro, for garnish


  1. Preheat the oven to 400F.
  2. Chop the beets and sweet potatoes into similarly-sized pieces, and combine in a bowl with half of the olive oil, and a generous amount of salt and pepper (at least 1/2 tsp of salt, and 1/4 tsp of pepper). Stir well, then arrange in one layer on a baking sheet. Bake for 40-50 minutes, or until they’re fork-tender.
  3. Toss the broccoli with another Tbsp of olive oil, and some salt and pepper. Arrange on a separate baking pan and bake for 30-40 minutes, or until fork-tender (this will depend on the size of your pieces).
  4. While the veggies are roasting, make the sauce. In a large, deep skillet (or saucepan), heat the remaining 1 Tbsp olive oil over medium heat. Add the onion and cook for 3-4 minutes before adding the garlic, garam masala, ginger, chili powder, cumin, and cayenne.
  5. Cook the spices with the onion for two minutes before adding the tomato sauce and coconut cream. Mix to combine, bring to a simmer, and let cook for 20 minutes.
  6. When the sauce is done, season with salt and pepper to taste, then blend with an immersion blender until smooth.
  7. To serve, layer the quinoa and roasted veggies, and top with the sauce and chopped cilantro.