Samosa-Inspired Bowls

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)

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).