Middle Eastern Spiced Rainbow Veg Bake

Recipe:

Roasted Sweet Potato, Peppers, Chickpeas + Tenderstem with Middle eastern Marinade and Houmous

PLANT-BASED | GLUTEN FREE OPTION

Total time: 45 mins
Serves: 2

This Middle Eastern style tray bake is SO easy to put together and full of flavour! These roasted veggies and chickpeas, tossed in a fragrant spiced marinade, come together in just one pan for a warming meal that’s bursting with goodness. We’ve served it on a creamy houmous base. Simple, satisfying, and full of nutrition!

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INGREDIENTS

Vegetables:

• 2 sweet potatoes, cubed

• 1 pack tri-colour tomatoes

• 1 pack tenderstem broccoli

• 1 yellow pepper, cubed

• 1 red pepper, cubed

• 1 jar of chickpeas (we used Bold Bean)

Marinade:

• 4 tbsp olive oil

• 2 garlic cloves, crushed

• 1 tbsp coriander

• 1 tbsp cumin

• 1/2 tbsp cinnamon

• Chilli flakes and salt to taste

To serve:

• Houmous

• Fresh lemon

METHOD

1. Preheat the oven to 200°C.

2. Add the sweet potatoes, tomatoes, tenderstem, peppers and chickpeas to a baking tray.

3. Drizzle with olive oil and bake for 15 minutes.

4. While the veggies are baking, make the seasoning by mixing together all the marinade ingredients.

5. After 15 minutes, remove the tray from the oven and pour the marinade over the roasted veggies and chickpeas. Toss to coat.

6. Cover the tray with foil and return it to the oven for an additional 15-20 minutes, or until everything is tender and lightly caramelised.

7. Serve the roasted veggies on a bed of creamy houmous, with a squeeze of fresh lemon juice.

   Optional: add some bread on the side for extra dipping!