From Deliciously Ella’s newsletter
Are there days when you need dinner on the table fast? This traybake recipe is just the ticket. Consider the vegetables and their quantities as suggestions, rather than rules — bell peppers, baby corn, aubergine, courgettes or cauliflower would all work well. For an extra hit of protein, chop some bite-sized pieces of tofu and add to the mix.
|
|
|
SERVES: 4
INGREDIENTS
200g potatoes, washed & chopped into small bite-sized pieces
½ butternut squash (about 250g / 9 oz), peeled & chopped into small bite-sized pieces
1 head of broccoli, chopped into small bite-sized pieces
1 red onion, finely sliced
2 cloves garlic, minced
1 x 400g tin chickpeas (or butter beans) drained
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
Drizzle of olive oil
Pinch of sea salt & black pepper
FOR THE YOGHURT TAHINI SAUCE
200g plant-based yoghurt
4 tablespoons tahini
1 clove garlic, minced
½ lemon, juiced
Pinch of sea salt & black pepper (to taste)
|
|
TIME: 40 minutes
METHOD
1. Preheat oven to 200°C / 180°C fan / 390°F.
2. Toss the potatoes, butternut squash, broccoli, red onion, garlic and chickpeas together in a baking tray. Drizzle over some olive oil, and sprinkle with the cumin, paprika, cinnamon and a pinch of salt and pepper. Toss to coat evenly.
3. Bake in the oven for 30 minutes, gently flipping the vegetables over after 15 minutes to ensure even cooking.
4. While the vegetables are roasting, make the yoghurt tahini dressing. Mix together all of the ingredients in a medium bowl, adding salt and pepper to taste.
5. Serve the traybake with a generous dollop of the yoghurt tahini sauce.
|
|
|
