Roasted Vegetable Traybake with Yogurt Tahini Dressing
Serves
4
Prep Time
10 minutes
Cook Time
40 minutes
Ingredients
7 oz (200 g) potatoes, chopped into bite-sized pieces
9 oz (250 g) butternut squash, peeled & chopped
1 head broccoli, chopped
1 red onion, sliced
2 cloves garlic, minced
14 oz ( 400 g) can chickpeas, drained
1 tsp of olive oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
pinch of salt & black pepper
Nutrition
(Per Serving)
Calories
367
Fats
12 g
Protein
15 g
Carbs
57 g
Instructions
- Preheat the oven to 360°F (180°C).
- Place the potatoes, butternut squash, broccoli, red onion, garlic, and chickpeas on a large baking tray. Drizzle with olive oil, season with cumin, paprika, cinnamon, and a pinch of salt and pepper and toss them together.
- Place the baking tray in the preheated oven and roast for 30 minutes. After 15 minutes, gently flip the vegetables over to ensure they cook evenly.
- While the vegetables are roasting, prepare the yogurt tahini dressing. In a medium bowl, combine all the dressing ingredients. Adjust the seasoning with salt and pepper to taste.
- Once the vegetables are roasted, remove them from the oven and serve with a generous spoon of the creamy yogurt tahini sauce.