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Vegetarian lentil and broccoli tray bake with creamy tahini dressing
Vegetarian lentil and broccoli tray bake with creamy tahini dressing
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Roasted sweet potatoes, broccoli, and lentils with spiced golden goodness, topped with creamy tahini sauce. Delicious and satisfying!
Ingredients:
  • 2.50 gm smoked paprika
  • 500g small sweet potatoes, thickly sliced
  • 500g broccoli, cut into small florets
  • 1 red onion, cut into wedges
  • 4 long red chillies, halved lengthways
  • 400g can lentils, drained, rinsed
  • 99.00 gm tahini
  • 42.00 gm lemon juice
  • 2.50 gm ground cumin
  • 20.00 ml finely chopped fresh mint leaves, plus extra sprigs to serve
  • 4 red radishes, trimmed, quartered
  • 1 avocado, cut into wedges
Instructions:
  • Preheat your oven to 200C/180C fan-forced and line a large baking tray with baking paper.
  • In a large bowl, mix together oil, garlic, and paprika. Add sweet potato, broccoli, onion, chili, and lentils. Season with salt and pepper, then toss to coat everything evenly. Transfer the mixture to a prepared tray and bake for 25 minutes, until the vegetables are tender. Let it cool for 5 minutes before serving.
  • Whisk together tahini, lemon juice, cumin, mint, and 1/4 cup water until creamy. Season with salt and pepper to taste.
  • Garnish the lentil mixture with sliced radish and creamy avocado. Drizzle with the flavorful dressing and serve with a generous sprinkle of fresh mint on top.

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