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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
Spiced roasted sweet potatoes, broccoli, and lentils with creamy tahini sauce - a delicious and nutritious meal!
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 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, then season with salt and pepper. Toss everything together until well combined. Spread the mixture on a tray and bake for 25 minutes, or until the vegetables are tender. Let it cool for 5 minutes before serving.
  • Whisk tahini, lemon juice, cumin, mint, and 1/4 cup water until creamy. Season with salt and pepper to taste.
  • Garnish lentil mixture with sliced radish and avocado. Drizzle with dressing and sprinkle with extra mint before serving.

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