We love a traybake. Maximum flavour, minimum washing-up! And the oven does most of the work. The spicy, sweetness of veggies coated in maple syrup, paprika, cumin & harissa are deliciously flavourful, and we can’t get enough of the creamy harissa yoghurt with a touch of lime zest.
Method:
1
Preheat the oven to 180°C / 400°F. Put the chickpeas, aubergine and sweet potato on a large flat baking tray. Drizzle the oil and maple syrup over the veggies and sprinkle with the paprika and cumin. Add a large pinch of flaky sea salt and a teaspoon of harissa. Toss together so that everything is coated.
2
Bake for 40–45 minutes until soft and golden, mixing halfway through so that the veggies cook evenly. Once cooked, set aside to cool.
3
To make the sauce, mix together the coconut yoghurt and lime zest in a small bowl; then swirl through the harissa.
4
To serve, toss the pomegranate seeds, chopped parsley and mint through the roasted vegetables. Serve with lime wedges and the harissa yoghurt sauce on the side.
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