Adapted from Deliciously Ella’s newsletter. This versatile vegetable sheet pan recipe can be adapted with various vegetables like bell peppers or eggplant and can include cubed tofu for added protein. The recipe includes potatoes, butternut squash, broccoli, red onion, garlic, chickpeas, and a spice blend, roasted together and served with a plant-based yoghurt tahini sauce.
The cooking time is approximately 40 minutes, and the dish serves four people.
Serves: 4
Time: 40 minutes
Ingredients (U.S. Measurements)
- 7 oz potatoes (about 1¼ cups), washed and cut into small bite-sized pieces
- ½ small butternut squash (about 9 oz / 1¾ cups diced), peeled and chopped
- 1 head broccoli, cut into bite-sized florets (about 3–4 cups)
- 1 red onion, finely sliced
- 2 cloves garlic, minced
- 1 (14–15 oz) can chickpeas or butter beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- Olive oil, for drizzling (about 1–2 tablespoons)
- Sea salt and black pepper, to taste
Yoghurt Tahini Sauce
- ¾ cup plant-based yoghurt
- ¼ cup tahini
- 1 clove garlic, minced
- 2 tablespoons fresh lemon juice
- Sea salt and black pepper, to taste
Method
- Preheat the oven to 390°F (or 375°F convection).
- Add the potatoes, squash, broccoli, red onion, garlic, and chickpeas to a large baking sheet. Drizzle with olive oil, sprinkle over the cumin, smoked paprika, cinnamon, salt, and pepper, then toss to coat evenly.
- Roast for 30 minutes, turning the vegetables halfway through for even browning.
- While the vegetables roast, mix all the yoghurt tahini sauce ingredients in a bowl and season to taste.
- Serve the traybake hot with a generous spoonful of the yoghurt tahini sauce.