Hearty sweet potato and butternut squash chunks are coated in a vibrant, spicy paste of ginger, turmeric, garlic, and chilli, then roasted to perfection. Served alongside fragrant rice and topped with fresh coriander and a zesty lime wedge.

Servings: 4-6 servings
Prep Time: 15 minutes
Cook Time: 35-40 minutes

Ingredients

• 500g (peeled and cut into 1-inch chunks) Sweet potatoes
• 1/2 (peeled, seeds removed and cut into 1-inch chunks) Butternut squash
• 20g piece (peeled and grated) Fresh ginger
• 1 clove (peeled and minced) Garlic
• 1 (stalk removed, finely chopped, or to taste) Red chillies
• 5g piece (peeled and grated) OR ground turmeric, 0.5 teaspoon Fresh turmeric
• 0.5 teaspoon Ground coriander
• 0.25 teaspoon Ground cinnamon
• 0.5 teaspoon (or to taste) Maldon sea salt flakes
• 1 tablespoon (15ml) Coconut oil or vegetable oil
• For serving Rice
• For serving (chopped) Fresh coriander
• For serving (wedges) Limes

Instructions

1. Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper.
2. In a large bowl, combine the grated ginger, minced garlic, finely chopped red chilli, grated fresh turmeric (or ground turmeric), ground coriander, ground cinnamon, and Maldon sea salt flakes.
3. Add the coconut oil to the spice mixture and stir well to form a thick paste.
4. Add the sweet potato and butternut squash chunks to the bowl with the spice paste. Toss thoroughly to ensure all vegetables are evenly coated.
5. Spread the coated vegetables in a single layer on the prepared baking tray.
6. Roast for 35-40 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized at the edges.
7. While the vegetables are roasting, cook your rice according to package directions.
8. Serve the hot roasted vegetables over steamed rice, garnished with plenty of fresh chopped coriander and a zesty lime wedge.