Root Vegetable Bake

Root Vegetable Bake is a wholesome and comforting dish that combines the earthy flavors of various root vegetables with Indian spices, creating a delightful medley that is both Paleo-friendly and satisfying. Baked to perfection, this dish is a nutritious way to enjoy seasonal vegetables while embracing the rich culinary traditions of India.

Ingredients

• Sweet Potato - 200 grams
• Carrot - 150 grams
• Beetroot - 150 grams
• Turnip - 100 grams
• Coconut Oil - 2 tablespoons
• Turmeric Powder - 1 teaspoon
• Cumin Powder - 1 teaspoon
• Coriander Powder - 1 teaspoon
• Garam Masala - 1/2 teaspoon
• Salt - 1 teaspoon
• Black Pepper - 1/2 teaspoon
• Fresh Cilantro - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Peel and chop the sweet potato, carrot, beetroot, and turnip into bite-sized pieces.
3. In a large mixing bowl, combine the chopped vegetables with coconut oil, turmeric powder, cumin powder, coriander powder, garam masala, salt, and black pepper. Toss well to ensure even coating.
4. Transfer the seasoned vegetables to a baking dish and spread them out evenly.
5. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
6. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and slightly caramelized.
7. Once done, remove from the oven and sprinkle with chopped fresh cilantro before serving.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 8 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from a variety of root vegetables.
• High in fiber, promoting digestive health.

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