Tandoori and Maple Roasted Sweet Potatoes

April 26, 2015

Fudgy Caramel Brownies

April 26, 2015

Tandoori Spice Mix

April 26, 2015
fudgy caramel brownie

Warm and fragrant tandoori spice mix is the perfect dry rub for vegetables (it’s especially good on Tandoori and Maple Roasted Sweet Potatoes), chicken, fish or anything you like. I marinated chicken with it with garlic and lemon and I also tossed it with a can of chickpeas and roasted them for a quick snack. You can also sprinkle them on top of salads, sandwiches, rice for that added crunch! The spice rub looks a little daunting because it is a lot of ingredients, but I can assure you that you probably already have half of them in your cupboard. Also, this makes about a cup so you can keep it in an airtight container for up to six months! #tandoori #vegetarian #vegan #healthyfood #glutenfree #cleaneating #wwideas #healthyrecipes

Tandoori Spice Mix

Combine the following spices and keep in an airtight container

1 t fennel
1/3 t ginger
1 T garlic
1T turmeric
1/2 t cardamon
1/2 t coriander
1T cumin
1/3 t cayenne pepper
1/3 t cinnamon
1 T paprika
1 T chili powder
1 t salt
1 t pepper

For the roasted chickpeas drain and rinse one can of garbanzo beans and pat them dry. Toss with a couple of tablespoons of olive oil and two tablespoons of the tandoori spice mix. Roast in a 400 degree oven for 25-30 minutes or until golden and crunchy.

To use as a marinade for chicken, place one pound of chicken breast in a ziploc bag with 2-3 tablespoons of the spice mix, 1 T lemon zest, juice of 1 lemon, 2 garlic cloves, and 1/4 cup of olive oil. Marinade for at least 4 hours but best when left for 24 hours or overnight.

Tandoori Spice Mix

 

Tandoori Spiced and Roasted Sweet Potatoes