Hearty Vegetable & Chickpea Tray Bake with Tahini Greens

Serves: | Cooking Time:

From your box

  • 800g potatoes
  • 2 carrots
  • 1 broccoli head
  • ½ red onion
  • 1 bunch chard
  • Handful spinach

OrganicBox protein

  • 1 tin chickpeas (link to chickpeas)

Pantry

  • Olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt & pepper
  • Tahini + lemon juice for dressing

  1. Heat oven to 200°C.
  2. Chop potatoes, carrots, broccoli and onion into chunks.
  3. Drain chickpeas.
  4. Toss everything with olive oil, cumin, paprika, salt and pepper.
  5. Spread on a baking tray and roast 30–35 minutes until golden.
  6. Meanwhile sauté chopped chard in olive oil until wilted.
  7. Stir through spinach at the end.
  8. Mix tahini with lemon juice and a splash of water to make a drizzle.
  9. Serve roasted vegetables over greens with tahini dressing.

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