This Asian-style sweet potato and cauliflower casserole is a hearty, flavour-packed dish that’s both comforting and nutritious. Cooked in a fragrant sauce with warming spices, it pairs beautifully with creamy coconut rice for a satisfying meal. The combination of tender vegetables and rich, aromatic flavours makes it a perfect plant-based dinner option. Vegan and gluten-free, this casserole is a delicious way to enjoy a wholesome and nourishing meal.
Asian-Style Sweet Potato & Cauliflower Casserole with Coconut Rice
Sweet, mild, and packed with flavour, this Asian-style sweet potato and cauliflower casserole is a comforting dish served with fragrant coconut rice and seasoned with plenty of fresh, zingy lime juice. Completely vegan and gluten-free, it’s a wholesome meal that’s sure to be enjoyed by the whole family. The combination of tender vegetables, warming spices, and creamy coconut rice is truly satisfying.
While coconut rice is the perfect pairing, you can easily swap it for plain rice or cauliflower rice if you prefer a lighter option. For extra flavour and crunch, I love topping this casserole with peanuts, fresh coriander, and spring onions.
It’s a hearty dish that’s simple to prepare and makes for fantastic leftovers, perfect for a next-day meal. Plus, you can cook the coconut rice while the sweet potato and cauliflower casserole is simmering, making it an efficient and fuss-free recipe.
Although the ingredient list may look a little long, everything is easy to find, and you likely already have most of them in your cupboard. If you’re looking for a lighter version, simply swap full-fat coconut milk for a low-fat alternative while still keeping the dish rich and delicious.
This dish was inspired by my tasty vegan Peanut Butter Sweet Potato Curry, which also has a creamy satay-like sauce.
I love sweet potatoes as they are not only really good for you but also super versatile. You can find more sweet potato recipe ideas here.
Why You’ll Love This Recipe
- Comforting & Flavourful – A perfect balance of sweet, mild spices and creamy coconut rice for a truly satisfying meal.
- Hearty & Nutritious – Packed with wholesome ingredients like sweet potatoes, cauliflower, and coconut milk for a nourishing dish.
- Easy to Prepare – Simple steps and minimal hands-on cooking time make it a great option for any night of the week.
- Perfect for Leftovers – Tastes just as delicious the next day, making meal prep a breeze.
- Customisable & Versatile – Swap coconut rice for plain rice, add your favourite toppings like peanuts or coriander, or adjust the spice level to your liking.
- Vegan & Gluten-Free – A wholesome, allergy-friendly dish that everyone can enjoy.
I hope you enjoy this Asian-style sweet potato and cauliflower casserole recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Asian-Style Sweet Potato and Cauliflower Casserole With Coconut Rice
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 1 onion
- 3 garlic cloves
- vegetable oil
- 2 Tbsp freshly grated ginger root
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli powder
- 300 g diced sweet potatoes
- 250 g cauliflower florets cu to medium pieces
- 1 red pepper cut into strips
- 400 g tinned tomatoes
- 400 ml coconut milk
- 125 ml water
- 2 Tbsp tamari sauce
- 3 Tbsp smooth peanut butter
- 2-3 lime juice to taste
COCONUT RICE:
- 375 g basmati rice
- 400 ml coconut milk
- 375 ml water
TOPPINGS:
- peanuts
- fresh coriander
- spring onion
Instructions
- Heat some oil in a large saucepan. Add finely chopped onion, crushed garlic and fry gently until soft. Add grated ginger, turmeric, ground coriander, cumin and chilli powder. Fry gently for another 2 minutes.1 onion, 3 garlic cloves, vegetable oil, 2 Tbsp freshly grated ginger root, 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp chilli powder
- Add diced sweet potatoes, cut cauliflower florets, sliced red pepper, tinned tomatoes, coconut milk, water, tamari sauce, and peanut butter. Mix well together. Bring to the boil, then lower the heat and cook covered for 15-20 minutes until vegetables are soft.300 g diced sweet potatoes, 250 g cauliflower florets cu to medium pieces, 1 red pepper cut into strips, 400 g tinned tomatoes, 400 ml coconut milk, 125 ml water, 2 Tbsp tamari sauce, 3 Tbsp smooth peanut butter
- Once the vegetables are almost cooked, you can start making the coconut rice. Place the rice with coconut milk and water in a pan. Stirring from time to time, cook the rice until the liquid has been absorbed. Season to taste.375 g basmati rice, 400 ml coconut milk, 375 ml water
- Once the vegetables are cooked, season to taste with lime juice and salt plus more chilli powder if required.2-3 lime juice
- Serve the vegetables topped with fresh coriander, spring onions and chopped peanuts and with the coconut rice on the side.peanuts, fresh coriander, spring onion
Nutrition
Find this recipe online:
Asian-Style Sweet Potato and Cauliflower Casserole With Coconut Rice
https://theflexitarian.co.uk/recipe-items/asian-style-sweet-potato-and-cauliflower-casserole-with-coconut-rice-vegan-gluten-free/
I cannot wait to see your posts!
Other things you might like
Leave a Reply