Cumin roast veg with tahini dressing
- loading...
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Get all five of your 5-a-day in one super-healthy packed lunch, bursting with nutrients including calcium, folate, fibre, vitamin C and iron
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 447 |
| fat | 23g | |
| saturates | 4g | |
| carbs | 39g | |
| sugars | 20g | |
| fibre | 15g | |
| protein | 22g | |
| salt | 0.5g |
Ingredients
- 3 large carrots , roughly chopped
- 3 peeled raw beetroots , roughly chopped
- 1 sweet potato , sliced
- 3 red onions , cut into wedges
- 250g cauliflower florets
- 1 tsp cumin seeds
- 2 tbsp rapeseed oil
- 1 tbsp balsamic vinegar
- 2-3 tbsp chopped mint
- 2-3 tbsp chopped coriander
- 400g can chickpeas
- 2 hard-boiled eggs , halved
- 100g young spinach leaves
For the dressing
- 3 tbsp tahini
- 1 tbsp crunchy peanut butter
- 1 lemon , zested and juiced
- 1 tsp ground coriander
- 1 garlic clove , finely grated
Method
- STEP 1
Heat oven to 200C/180C fan/gas 6. Tip all of the vegetables into a large roasting tin. Add the cumin seeds, oil and balsamic vinegar, then toss together. Roast for 45-50 mins until the veg is tender and starting to char.
- STEP 2
Meanwhile, mix the tahini and peanut butter with the lemon juice, coriander, garlic and about 4-5 tbsp water to make a dressing.
- STEP 3
When the veg is ready, leave to cool a little. Add the mint, coriander, lemon zest and chickpeas, then toss well.
- STEP 4
If you're following our Healthy Diet Plan, serve two portions now with the eggs, some dressing and half the spinach, then serve the remainder on another day without the eggs.
RECIPE TIPS
SIGN UP TO OUR HEALTHY DIET PLAN
This recipe is part of our free Healthy Diet Plan. Sign up today and we’ll send you seven days of triple-tested, nutritionally optimised recipes, plus expert tips to help you look and feel your very best!
Goes well with
Recipe from Good Food magazine, January 2019
Comments, questions and tips
Overall rating
