Veggie-packed side dishes that are worthy of the main course

Elevate your sides to main course with these veggie-packed dinners When is a side dish not a side? When it's promoted to the main course. From a Nepalese-style dal bhat and mushroomy French toast to loaded sweet potatoes and whole roasted cauliflower, these recipes make for simple, satisfying and nutritious midweek dinners in their own right. Nepalese-style dal bhat Dal often plays second fiddle to other dishes as part of a banquet, but this dal bhat from Sydney-based chef Nip Liyanapathirana is more than worthy of being the main event. It's a simple and nourishing dish comprised of split red lentils and a few spices, but with its own Nepalese-style character from the mustard oil and the crispy tarka poured over the top. Including prep time, it's ready in 40 minutes and is best served with steamed rice and any South Asian pickles or chutney. Mushroomy French toast Alice Zaslavsky whipped up this savoury spin on French toast for Brian Nankervis on season two of A Bite to Eat With Alice. The buttery, golden French toast base is rich, comforting and full of depth and it's topped with a delicious and creamy mix of caramelised mushrooms, Dijon mustard, crème fraiche, fresh herbs and a hint of lemon. Loaded sweet potatoes with creamy mushroom chicken Sweet potatoes are in season and in plentiful supply and this recipe by Ismat Awan is an excellent way to put them to good use. The roasted sweet potatoes are stuffed with a parsley-forward creamy mushroom and chicken filling and finished with a grated sharp cheddar and cracked black pepper. Whether you serve it solo or pair it a crunchy salad, it'll be sure to become a part of regular rotation. Whole roasted cauliflower with spices and cheese This whole roasted cauliflower recipe from Jina Jebeile uses simple ingredients, but it's packed with flavour and oozing with melted, gooey cheese. Simply brush the whole cauliflower with spiced garlic and herb oil, place it on top of sliced red onions and roast until tender. Before serving, it's topped with a good handful of cheese and roasted again. The end result is a beautifully caramelised cauliflower with crispy, cheesy edges and soft, flavourful florets.