Autumn Traybake Dinner

Published by

Jasmine

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I wanted to do a bean-free but still high-fibre version of one of my tray bake dinners. You’re still also getting a moderate amount of protein in there from the tahini, nuts and yoghurt (I recommend using a high-protein Greek-style plant yoghurt if you want to make this vegan). It’s the sort of thing I do on a weeknight where I want a hands-off recipe so I can get on with other things!

INGREDIENTS

Vegetables:

Cauliflower

Sweet potato

Red onion

Ras el hanout spice mix (if you can’t get this, cumin works well enough)

Toppings:

Pistachio nuts (I used raw but if you use pre-roasted, you can skip putting them in the oven)

Fresh parsley

Dressing:

Extra-virgin olive oil

Za’atar spice mix (if you can’t get this, use 50/50 sesame seeds and oregano)

Tahini yoghurt:

Greek yoghurt (you can use a high-quality 0% fat product if you are losing weight or need to limit saturated fat in your diet)

Tahini

Lemon juice

TIPS & NOTES

This is a really simple recipe and I’d encourage you to try it with different vegetables depending on what you have around that needs eating up. Regular potatoes, carrots or parsnips can replace sweet potatoes, cauliflower could be replace with aubergine, and so on!

Autumn Mediterranean Traybake Dinner

  • Servings: 2
  • Difficulty: Easy
  • Print

A flavourful traybake that’s low-touch for weeknights

No special equipment or advance prep needed


Ingredients

  • 1 large sweet potato (cut into chunks)
  • 1 large head of cauliflower (cut into florets)
  • 1 medium red onion (cut into chunks)
  • 1 tbsp of tahini
  • 175g of Greek yoghurt
  • Juice of 1/2 a lemon
  • 30g of pistachio nuts
  • 1 tsp of Ras el Hanout
  • 1 tsp of Za’atar
  • 10g of extra-virgin olive oil (+ more for cooking)
  • A small handful (c. 2g) of fresh parsley, de-stemmed
  • Salt and pepper to taste


Directions

  1. Preheat the oven to 180C
  2. Add the sweet potato, cauliflower and red onion to an oven dish, sprinkle over the Ras el Hanout, drizzle on some olive oil and then season generously with salt and pepper, toss together to combine and roast for 30 mins, stirring halfway through
  3. Put the pistachios into a small ovenproof dish and add them to the oven for the last 8-10 mins of the cooking time
  4. Add the lemon juice and tahini to the Greek yoghurt with some salt and pepper and whisk or stir to combine
  5. Roughly chop the pistachio nuts and set aside then combine the extra-virgin olive oil with the Za’atar, a little salt and pepper and whisk together in a small bowl or shale together in a small jar to create a dressing
  6. Spread the tahini yoghurt onto the bottom of your serving plate, add the roasted vegetables over the top, sprinkle over the roasted pistachios and parsley and drizzle on the dressing to serve

Let me know if you try this traybake dinner!

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