Sheet Pan Vegan Samosa Bowls
with Fresh Mint & Mango Chutney
Cooking time
30 minutes
Servings
2/4
Calories
800 /serving
Let this dish help with some possible New Year’s resolutions. Do more hands-off cooking? No problem, Indian-spiced chickpeas, baby potatoes and peas all go on a sheet pan. Do more plant-based cooking? No worries, even the mayo in the delicately sweet sauce is vegan!
We will send you:
- 450g Baby potatoes
- 200g Cauliflower florets
- 14g Mint
- 150g Green peas
- 30ml Vegan mayonnaise
- 60g Mango chutney
- 398ml Chickpeas (canned)
- 14g Into the Taj spices (coriander, garlic purée, sea salt, ginger purée, paprika, cumin, mustard seeds, black peppercorn, turmeric, dried fenugreek leaves)
Contains: Mustard
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
20 g
Saturated Fat
2 g
Sodium
2300 mg
Total Carb
124 g
Sugars
24 g
Protein
28 g
Fibre
31 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Drain and rinse the chickpeas.
- Medium-dice the potatoes.
- On a lined sheet pan, toss the potatoes, chickpeas and cauliflower with the spices, ½ the mango chutney, a drizzle of oil and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
- In the last 2 min., add the peas.
Make the sauce
- Meanwhile, in a small bowl, combine the mayo, remaining mango chutney, 1 tbsp water (double for 4 portions) and S&P.
Finish & serve
- Pick the mint leaves off the stems; chop the leaves.
- Divide the vegetables between your bowls.
- Drizzle with the sauce.
- Garnish with the mint. Bon appétit!
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