Roasted Sweet Potato abd Beetroot Yoghurt Bowl
Lately, I've been making dishes like this incredibly often, serving roasted vegetables over a bed of yoghurt, either as a mezze or as a light main course. Roasted or fried vegetables topped with garlicky yoghurt are already a staple of Turkish cuisine, so the idea itself isn't unfamiliar to us.
If you'd like examples, I could start with şakşuka or köpoğlu mancası. But honestly, I don't even need to name a specific recipe. As Turks, whenever we're craving fried vegetables, there's about a 95% chance we'll finish the dish with a generous spoonful of yoghurt, no matter which vegetable we're cooking.
The concept I've become slightly obsessed with lately is the opposite approach: yoghurt on the bottom, vegetables on top, just like in my Potato and Broccoli Mezze recipe. This version combines sweet potato, beetroot, red pepper, and onion. These vegetables are all naturally sweet, and when roasted with just the right amount of olive oil, they caramelise beautifully. Adding pomegranate molasses intensifies that caramelisation even further, taking the flavour to another level. A little tahini mixed into the garlicky yoghurt brings a subtle nutty note, and together they create an incredibly satisfying combination.
You can serve this dish as part of a mezze spread or enjoy it as a light vegetarian meal. Of course, you're free to swap the vegetables depending on what you have on hand, but if you happen to have all the ingredients listed below, I highly recommend trying it exactly as written at least once. The result is genuinely outstanding. If you make it, I'd love to hear what you think in the comments.
Enjoy!
Ingredients
- 1 medium sweet potato,
- 1 medium beetroot,
- 1 red bell pepper,
- 1 onion,
- 4 tbsp olive oil,
- 2 tbsp pomegranate molasses,
- 2 cups plain yoghurt,
- 2 tbsp tahini,
- 1 clove garlic,
- Salt, to taste.
Preparation
- Peel the sweet potato and beetroot, cut them into cubes, and place them in a large bowl,
- Slice the onion into thick wedges and add it to the bowl,
- Roughly chop the red pepper and add it as well,
- Add the olive oil, pomegranate molasses, and salt, then toss everything together until evenly coated,
- Spread the vegetables onto a baking tray lined with parchment paper and roast in a preheated 190°C (375°F) oven until the vegetables are tender and lightly caramelised,
- Remove from the oven and let them cool slightly,
- Meanwhile, combine the yoghurt, tahini, crushed garlic, and salt in a separate bowl,
- Spread the yoghurt mixture onto a serving platter, then spoon the warm roasted vegetables over the top.
Enjoy!