A Vibrant, Plant-Based Dish Packed with Flavour, Texture, and Colour.
This oven-roasted sriracha root vegetable salad is a celebration of earthy sweetness, vibrant colours, and bold flavour. Roasted baby vegetables are dusted in warming Cape Herb & Spice Sriracha, then paired with a refreshing, herby yoghurt dressing to balance the heat. Topped with peppery watercress, mint, and edible flowers, it’s a dish that’s as beautiful as it is nourishing.
Perfect as a vegetarian main for two or a show-stopping side dish, this warm salad is hearty, flavourful, and endlessly versatile. It’s the kind of recipe that proves just how exciting plant-based eating can be.
Serves: 2 (as a main) or 4 (as a side)
Prep Time: 10 minutes
Cook Time: 30–40 minutes
Difficulty: Easy
Ingredients
For the Roasted Root Vegetables:
- 1 bunch baby heirloom carrots, scrubbed
- 1 punnet baby leeks (or 2 red onions, quartered)
- 1 punnet baby sweet potatoes, halved (or 2 medium sweet potatoes, cut into chunks)
- 4 tbsp olive oil
- 1 tsp runny honey
- 1–2 tsp Cape Herb & Spice Sriracha Chilli, to taste
For the Cooling Yoghurt Dressing:
- 1 cup plain low-fat yoghurt
- 2 tbsp fresh coriander, very finely chopped
To Serve:
- A generous handful of watercress
- A few fresh mint leaves
- Micro herbs (optional)
- Edible flowers (optional)
- Additional Cape Herb & Spice Sriracha Chilli for garnish
Method
1. Preheat & Prep:
Preheat your oven to 200°C (fan 180°C). Line a large baking tray with baking paper for easier cleanup.
2. Season the Vegetables:
Place the carrots, sweet potatoes, and leeks (or onions) in a large bowl. Drizzle with olive oil and honey, then dust generously with Cape Herb & Spice Sriracha Chilli. Toss to ensure every piece is evenly coated.
3. Roast Until Caramelised:
Spread the vegetables evenly on the prepared baking tray. Roast for 30–40 minutes, or until tender and caramelised. Keep an eye on the leeks or onions, as they may cook faster—remove them early if needed.
4. Make the Yoghurt Dressing:
While the vegetables roast, stir the finely chopped coriander into the yoghurt. Chill until ready to use. This cool, herby dressing balances the heat from the sriracha perfectly.
5. Assemble the Salad:
Transfer the warm roasted vegetables to a serving platter. Scatter over fresh watercress, mint leaves, and micro herbs. Add a few edible flowers if using, for a beautiful finish.
6. Drizzle & Garnish:
Lightly dust with a final sprinkle of Cape Herb & Spice Sriracha Chilli, and drizzle generously with the yoghurt dressing just before serving.
Serving Suggestions & Variations
- Make it vegan: Swap the yoghurt for a plant-based alternative such as coconut or soy yoghurt.
- Add protein: Crumbled feta or a handful of toasted chickpeas make excellent protein-rich additions.
- Grain base: Serve over quinoa, bulgur wheat, or couscous for a more substantial meal.
Storage Tips
- Leftover vegetables can be stored in an airtight container in the fridge for up to 3 days.
- Yoghurt dressing should be kept separately and used within 2–3 days.
Why You’ll Love This Roasted Root Vegetable Salad
- Naturally plant-based and full of fibre, vitamins, and vibrant flavours.
- Customisable heat – adjust the amount of sriracha to suit your spice level.
- Aromatic and refreshing – the cool yoghurt dressing balances the warmth of the roasted veg.
- Perfect for entertaining – with edible flowers and micro herbs, it’s an Instagram-worthy dish made for sharing.
Final Thoughts
This Oven-Roasted Sriracha Root Vegetable Salad is a bold and beautiful dish that delivers on every level—flavour, nutrition, and presentation. With its punchy chilli warmth and cool yoghurt contrast, it’s a brilliant reminder that salads can be just as satisfying as any main course. Ideal for weekday dinners, vegetarian entertaining, or anytime you need a bit of veg-based comfort with a kick.