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    Home » Breakfast, Lunch and Dinner » Lunch and Dinner

    Published: Aug 30, 2021 · Modified: Mar 16, 2022 by Anthea

    Moroccan vegetable tray bake

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    5 from 4 votes

    This Moroccan-inspired vegetable traybake is easy, healthy and soo tasty! It's packed with plant-based protein, wholesome vegetables and has an irresistible spiced dressing.

    Colourful moroccan vegetable tray bake with a side of coconut yoghurt

    What you can expect from this tray bake

    If you need a no-fuss healthy vegan dinner, you only need 15 minutes of prep to make this vegetable traybake! Or if you need an incredibly tasty side to your main course such as my rainbow lasagne or Greek lasagne, this traybake is perfect.

    This recipe is packed with pumpkin, cauliflower, capsicum, chickpeas and onion, from my local quality grocer Harris Farm Markets. However, this isn't just a bunch of simple roast vegetables. It has a game-changing spiced dressing!

    Alternatively, if you're after something similar but more 'portable', check out my Moroccan Chickpea Hand Pies.

    close up of roasted and spiced vegetables on baking tray

    How to make this vegetable tray bake

    The most energy-consuming step in this recipe is chopping up the vegetables. However, once you've prepped the vegetables it's easy as pie (or easy as tray bake)!

    First, you need to half-bake your pumpkin and cauliflower. Those veggies take the longest time to bake so need to be baked first! Don't worry if your vegetables are unevenly cut, like my haphazard veggies below...

    Drizzle the veggies in a little olive oil (or skip if you are oil-free) then bake it for 15 minutes.

    Lined baking tray with raw cauliflower and pumpkin

    Making the simple spiced dressing

    While the pumpkin and cauliflower are baking, simply add all the dressing ingredients to a bowl and mix. It's simple and no fuss!

    I'd recommend mincing or chopping the garlic as finely as possible as we want the flavours to be evenly distributed amongst the veggies.

    Bowl of spiced dressing made of olive oil, garlic and spices

    The final steps!

    Remove the half-baked vegetables from the oven and scatter the remaining vegetables on top. Drizzle all the dressing on the vegetables and roughly toss them (or rub them in). Just be careful to not burn yourself!

    As always, the full instructions are in the recipe card below :).

    Half baked vegetable tray bake with colourful vegetables and spices

    How to serve the vegetables

    Just before serving, I love sprinkling a few handfuls of sultanas on the tray. Their natural sweetness complements the spices and heightens the vegetables!

    The spices are also beautifully balanced out with a few dollops of coconut yoghurt (or your choice of dairy-free yoghurt).

    Or if you like a bit more 'zing', squeeze some lemon juice on your traybake!

    You can enjoy the traybake with some rice, quinoa or grains. Alternatively, you can serve it as an exciting side dish to your healthy vegan dinner!

    Close up of roasted vegetables on lined tray with dollops of coconut yoghurt

    More comforting vegan dinner recipes

    • Vegan Gnocchi Bake with Bolognese Sauce
    • Easy Thai Red Curry Potato Lentil Soup
    • One-Pot Easy Vegan Ramen (with miso sesame soup)
    • Moroccan Chickpea Hand Pies

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    Print Recipe
    5 from 4 votes

    Moroccan Vegetable Tray Bake

    This Moroccan-inspired vegetable tray bake is easy, healthy and soo tasty! It's packed with plant-based protein, wholesome vegetables and has an irresistable spiced dressing.
    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Cuisine: American, Moroccan-inspired
    Servings: 4 side serves
    Author: Anthea

    Ingredients

    Vegetables

    • ½ head cauliflower, chopped into florets
    • ¼ full kent pumpkin, sliced
    • 1 medium bell pepper / capsicum, chopped
    • 1 x 400g can of chickpeas, drained
    • 1 red onion, cut into wedges
    • extra virgin olive oil, as needed

    Dressing

    • ¼ cup extra virgin olive oil, or 2 tablespoons vegetable stock
    • 3 garlic cloves, crushed
    • 1 tablespoon ground coriander
    • 1 tablespoon ground cumin
    • ½ tablespoon ground cinnamon
    • Chilli flakes, to taste
    • Salt and pepper, to taste

    To serve

    • ½ cup coconut yogurt, or dairy-free yoghurt of choice
    • ¼ cup sultanas
    • Lemon wedges
    • Smoked paprika

    Instructions

    • Preheat oven to 200°C (390°F).
    • Arrange cauliflower florets and pumpkin on a lined baking tray. Drizzle with olive oil (as little or as much as you want) and toss the vegetables so they're covered in the oil. Bake for 15 minutes or until the pumpkin is just tender.
    • WhiLe the cauliflower and pumpkin are baking, add all the dressing ingredients in a small bowl and whisk until combined.
    • Remove the hot tray from the oven and add the capsicum, chickpeas and onion. Drizzle the dressing on top and carefully rub it into the vegetables (be careful not to burn yourself).
    • Return the tray to the oven and bake for 20 minutes or until all the vegetables are tender and the spices are fragrant.
    • Just before serving, dollop the coconut yoghurt on top and sprinkle with sultanas. Garnish with smoked paprika and serve with lemon wedges.

    Nutrition

    Calories: 366kcal | Carbohydrates: 36g | Protein: 8g | Fat: 23g | Cholesterol: 0.5mg | Sodium: 388mg | Potassium: 410mg | Fiber: 8g | Sugar: 16g | Vitamin A: 287IU | Vitamin C: 54mg | Calcium: 94mg | Iron: 3mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This recipe also appeared on the Harris Farm Market website.

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

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      Recipe Rating




    1. Miriam Kali-rai says

      December 01, 2021 at 4:13 pm

      5 stars
      I use these vegetables and serve as a corn tortilla taco with a yogurt/cilantro/mint sauce. Harissa is at the table for those needing heat.

      Reply
      • Anthea says

        January 14, 2022 at 7:47 pm

        That sounds delicious! I've got to try that next time! Thanks for your comment 🙂

        Reply
    2. Kelly Rhone says

      November 23, 2021 at 2:27 pm

      5 stars
      Made this tonight and really enjoyed the warm Moroccan spices! Thanks for the great recipe!

      Reply
      • Anthea says

        November 23, 2021 at 7:30 pm

        Aw, I'm so glad you enjoyed this! It's perfect for a cold day or when you need something warm :).

        Reply
    3. Shareba @ InSearchOfYummyness.com says

      September 07, 2021 at 5:23 am

      What a beautiful tray bake!

      Reply

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