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.
Servings: 4 side serves
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
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