2 sweet potatoes (around 400g), roughly chopped2 potatoes (around 400g), roughly chopped2 red onions (200g), roughly chopped2 tbsp olive oil1/2 tsp saltPinch of black pepper3 tbsp vegan yogurt1-2 tsp sriracha chilli sauce20g fresh coriander1 cloves garlic1 tbsp olive oil1/4 tsp salt1/4 tsp black pepperPreheat the oven to 180˚C.In a large bowl, mix all the roast ingredients.Place onto a baking tray lined with tin foil.Bake for 15 minutes, then flip and bake for other 15 minutes.Meanwhile, place all coriander sauce ingredients into a small food processor and blend for 60 seconds, set aside.Combine vegan yogurt and sriracha chilli sauce in a small bowl and mix well, set aside.Remove the roasted potatoes and onions from the oven, place them on a serving plate and sprinkle the yogurt and coriander sauce on top. Delicious when warm.
This first time I tried this recipe was at my close friend Shaz’s housewarming party. She is a huge fan of Ottolenghi and has an almost full collection of his cookbooks.
Every time I visit her, she cooks something from one of these books so I would assume this recipe is originally from one of Ottolenghi’s books.
I really liked this dish, the flavour was intense but subtle. It combined perfectly the sweetness of sweet potatoes, spiciness of chilli sauce, refreshingness of coriander and creaminess from yoghurt. I decided to try to re-create this dish without actually looking at the original recipe.
I’m not too sure if my taste-buds worked out all the ingredients correctly, Ottolenghi’s recipes are mostly focused on modern middle-eastern influenced cuisine, so I’m pretty sure he wouldn’t have used sriracha sauce like I did 😀
So here is my version…
Let’s preheat the oven (180C) and get started.
The main ingredients for this dish are simple – just red onion, potatoes and sweet potatoes.
Chop them roughly, place in a large mixing bowl and toss with the rest of the roast ingredients. Then, place evenly onto a baking tray lined with parchment paper.
Or if you are feeling really lazy, you can skip the mixing bowl and toss with the other ingredients directly on your baking tray.
Bake for 15 minutes, then flip and bake for another 15 minutes.
Meanwhile, place all coriander sauce ingredients into a small food processor and blend for 60 seconds, set aside.
Combine vegan yogurt and sriracha chilli sauce in a small bowl and mix well, set aside.
Remove the roasted potatoes and onions from the oven, place them on a serving plate and sprinkle the yogurt and coriander sauce on top. Delicious when warm.
Simple mixed roasted potatoes, a colourful dish with a complex flavour, intense but subtle. an excellent side dish for your regular daily meals or a fancy addition to family gatherings and dinner parties.
This recipe was created for Veahero, a cool new (free!) meal planning platform for vegans and vegetarians.
If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!
Hello! My name is Kee. I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker based in London.
For me, food is not just the indulgence of taste-buds; it is a way to connect people together, a way of feeling, of touching, of loving and of sharing. It creates a moment, a memory and a togetherness with someone you care for or an experience just for yourself. I want to create delicious plant-based dishes that everyone can experience and enjoy together, whether vegan, vegetarian or meat eater. Seeing people’s joy when eating just gives me butterflies and so here I am. Welcome to K33 Kitchen! <3 <3