- 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
- Preheat the oven to 400F.
- 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.
- 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).
- 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.
- 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.
- When the sauce is done, season with salt and pepper to taste, then blend with an immersion blender until smooth.
- To serve, layer the quinoa and roasted veggies, and top with the sauce and chopped cilantro.