Sheet-Pan Tandoori Vegetables with Cilantro Raita & Flatbread

Rubbed down with spices, veggies and chickpeas quickly pick up big color and flavor. Fold them into garlicky flatbread with a dollop of cool yogurt.  

What You Get

Red onion 

Sweet potatoes

Chickpeas 

Cauliflower florets

Curry spice blend 

Cilantro 

Lemon 

Yogurt

Par-baked flatbread

What You’ll Need

Olive oil or butter

Salt

Ground cayenne pepper (optional) 

Garlic (optional) 

Makes 3 servings

20 minutes active time

45 minutes total time

Step 1

Preheat the oven to 450°F. Line a sheet pan with parchment or foil. 

Step 2

Slice the red onion. Cut the sweet potatoes into wedges. Rinse and drain the chickpeas. In a bowl, combine the red onion, sweet potatoes, chickpeas, and cauliflower florets. Drizzle with 3 tablespoons olive oil, sprinkle with 2 teaspoons of the curry spice blend, season with salt, and toss to coat. Sprinkle with cayenne, if you want some heat. Arrange evenly on the prepared pan. Transfer the pan to the oven and roast until the veggies are dark golden, almost charred, 35 to 40 minutes.

Step 3

Meanwhile, make the raita: Chop the cilantro, including the stems. Cut the lemon into wedges. In a small bowl, stir together the yogurt, the chopped cilantro, a squeeze of lemon, and a pinch of salt. Reserve the remaining lemon wedges for serving. 

Step 4

Remove the flatbread from the packaging and sprinkle lightly with water. Brush with 1 tablespoon olive oil or melted butter and season with a pinch of salt. Slice 1 or 2 cloves of garlic, if you have any on hand, and scatter over the top. Slide the flatbread directly onto an oven rack and bake until the garlic is lightly toasted and the bread is soft and warm, 5 minutes. Cut or tear into large pieces and wrap in a clean towel to keep warm. 

Step 5

Transfer the tandoori veggies to plates. Serve warm, folding them into the flatbread, with dollops of the cilantro raita and lemon wedges for squeezing.  

Contains: milk, wheat, soy.