Mediterranean-inspired Veggie Tray Bake
Dinner35 minServes 4
Suitable for: Vegetarian, Gluten free, Nut free, Egg free, No added sugar
It's easy, it's tasty, it's perfect for leftover lunch the next day – why wouldn't you be making Dan's Mediterranean-inspired sheet-pan (or tray bake) veggie dinner multiple times a week? As well as being high in protein, this dish is packing extra fiber thanks to the nutrition powerhouse that is cauliflower.
Nutrition
per serving
- Calories
- 527
- Protein
- 28g
- Carbs
- 36g
- Fat
- 26g
- Energy
- 2,206 kJ
- Fibre
- 16g
- Sugars
- 8.8g
- Saturated fat
- 10g
Ingredients
Salad
Dressing
Method
6 steps
- Step 1
Preheat oven to 175°C/fan 155°C/gas 3 and line an oven-proof dish or baking tray with baking paper.
- Step 2
Place potatoes, cauliflower, onion and chickpeas in a bowl, spray with oil and season with spices, salt and pepper and toss well.
- Step 3
Spread over prepared tray and roast for 25 minutes, or until everything is tender and golden brown.
- Step 4
Meanwhile, combine salad ingredients.
- Step 5
Blend dressing ingredients until smooth (you may need to add a little more water) and adjust seasoning.
- Step 6
Dust vegetables with paprika, top vegetables with parsley leaves and divide between plates. Serve with tahini dressing and salad.
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