Recipe: Pumpkin and sweet potato fusion

I found this colourful side dish in the book “Wild Vegan” by Angela Stafford.  The sweetness of the vegetables contrasts well with the herbs, spices and liquids. I served it up with some steamed vegetables.  Bonus – your home will smell wonderful as this roasts in your oven.

What you will need:

2 tbsp olive oil

2 tbsp tamari sauce

1 tbsp balsamic vinegar

2 tbsp fresh ginger, grated

2 tsp curry powder

1 clove garlic, crushed (optional)

400g sweet potato, peeled and sliced

400g pumpkin, peeled and sliced

Half cup fresh, finely chopped coriander

Method:

Preheat oven to 180 degrees Celsius.

In large bowl, combine olive oil, tamari, balsamic vinegar, ginger, curry powder and garlic (is using).

Add sweet potato and pumpkin. Toss with the sauce ingredients.

Pour vegetables onto a non-stick baking dish or a tray lined with baking paper. Bake for 40-60 minutes, until vegetables are tender.

Stir through the coriander and serve.