Roasted vegetable bowl
A great recipe for batch cooking at the start of the week – leftovers can be enjoyed for lunch the next day at room temperature.
Each serving provides 539 kcal, 13.5g protein, 41g carbohydrates (of which 14g sugars), 33g fat (of which 4.5g saturates), 13g fibre and 0.2g salt.
Ingredients
- 1 sweet potato (200g/7oz), unpeeled, cut into 15mm/â…ťin chunks
- ½ cauliflower (about 250g/9oz), cut into small florets
- 1 large carrot, scrubbed and diagonally sliced
- 2 tbsp extra virgin olive oil, plus extra for oiling the tray
- 1 tsp ground cumin
- 1 tsp smoked paprika, hot or sweet
- ½ x 400g tin chickpeas, drained and rinsed
- 2 large handfuls (around 50g/1Âľoz) fresh young spinach leaves or mixed salad leaves
- 40˛µ/1½´Çłú radishes (around 6), thinly sliced
- 2 tbsp mixed seeds or 40˛µ/1½´Çłú mixed nuts
- sea salt and freshly ground black pepper
For the dressing
- 1 tsp harissa paste
- 1 tsp lemon juice
- 2 tbsp extra virgin olive oil
Method
Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a baking tray.
Scatter the sweet potatoes, cauliflower and carrot in single layers in different parts of the tray to keep separate. Drizzle over a tablespoon of oil and sprinkle with the cumin. Roast for 18–20 minutes, or until tender and lightly browned.
In a bowl, mix the paprika with the remaining tablespoon oil. Add the chickpeas and toss well. Take the baking tray out of the oven and add the spiced chickpeas. Season the vegetables and chickpeas with salt and pepper. Roast for 5 minutes, or until the chickpeas are hot and lightly toasted.
To make the dressing, whisk the harissa, lemon juice and oil together and season with salt and pepper to taste.
Divide the spinach leaves (or mixed salad leaves) between two shallow bowls.
Take the baking tray out of the oven and, using tongs or a spoon, arrange the vegetables and chickpeas on the leaves.
Add the radishes, sprinkle with the mixed seeds or nuts, and drizzle with the harissa dressing to serve.
