Mediterranean-inspired Veggie Tray Bake
PREP 10 MIN•COOK 25 MIN
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.
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GF
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NF
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Number of servings
2
200g kipfler potatoes thinly sliced
1⁄2 head of cauliflower (900g head) chopped in very small florets
1⁄2 red onion cut in wedges
1 tin of chickpeas (400g tin) drained & rinsed
1⁄2 olive oil spray
1⁄2 tsp ground coriander
1⁄2 tsp ground cumin
salt & pepper, to taste
1⁄2 tsp sweet paprika optional
1 sprig of parsley leaves picked, optional
Salad
1 cup (40g) baby spinach leaves chopped
1⁄4 cup (60g) feta crumbled
1⁄4 pomegranate seeds removed, optional
6 kalamata olives
Dressing
1 tbs hulled tahini
1⁄2 tbs water
1⁄4 lemon juiced, or more to taste
Preheat oven to 175°C/fan 155°C/gas 3 and line an oven-proof dish or baking tray with baking paper.
Place potatoes, cauliflower, onion and chickpeas in a bowl, spray with oil and season with spices, salt and pepper and toss well.
Spread over prepared tray and roast for 25 minutes, or until everything is tender and golden brown.
Meanwhile, combine salad ingredients.
Blend dressing ingredients until smooth (you may need to add a little more water) and adjust seasoning.
Dust vegetables with paprika, top vegetables with parsley leaves and divide between plates. Serve with salad and tahini dressing.
Energy (kJ)
1889 kJ / 451 cals
Protein
23.2 g
Fat
19.2 g
Sat. Fat
6.1 g
Carbs
37.3 g
Sugar
11.6 g
Fiber
13.5 g
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