A deliciously simple tray bake with harissa yoghurt for you to make this week This dish is perfect for a weeknight dinner or a weekend meal prep. It’s packed with flavors and nutrients, thanks to the combination of hearty chickpeas, tender aubergine, and sweet potatoes. The harissa yoghurt adds a spicy, tangy twist that perfectly complements the roasted vegetables. Let’s get started!
Ingredients:
For the tray bake:
- 1 x 400g tin chickpeas: Rinsed and drained. Chickpeas add a great source of plant-based protein and fiber to the dish.
- 1 large aubergine: Cut into bite-sized chunks. Aubergine, also known as eggplant, absorbs flavors wonderfully while roasting.
- 1 large sweet potato: Peeled and cut into bite-sized chunks. Sweet potatoes provide a natural sweetness and are rich in vitamins and minerals.
- 2 tablespoons olive oil: Olive oil helps to roast the vegetables to a golden perfection.
- 1 tablespoon maple syrup: Adds a subtle sweetness and helps to caramelize the veggies.
- 2 teaspoons paprika: Adds a smoky depth of flavor.
- 1 teaspoon ground cumin: Brings a warm, earthy flavor to the dish.
- 1 teaspoon harissa paste: Provides a spicy kick.
- 1 small pack pomegranate seeds: Adds a burst of freshness and a lovely crunch.
- Handful of parsley: Finely chopped. Parsley adds a fresh, herby flavor.
- Small handful of mint: Finely chopped. Mint adds a refreshing contrast.
- Salt and pepper: To taste.
For the yoghurt sauce:
- 7 tablespoons coconut yoghurt: A dairy-free alternative that’s creamy and tangy.
- 1 lime: Zest and juice. Lime zest is used in the yoghurt sauce, while the wedges are served alongside for an extra zesty kick.
- 2 tablespoons harissa paste: Mixed into the yoghurt for a spicy and tangy sauce.
Instructions:
- Preheat the Oven:
- Preheat your oven to 180°C (350°F). Ensuring your oven is properly preheated will help in achieving even cooking and perfect roasting of the vegetables.
- Prepare the Vegetables:
- On a large, flat baking tray, spread out the rinsed and drained chickpeas, along with the aubergine and sweet potato chunks.
- Drizzle the olive oil and maple syrup over the vegetables. The olive oil will help in roasting, while the maple syrup will add a touch of sweetness.
- Sprinkle the paprika and ground cumin evenly over the veggies. These spices will infuse the vegetables with rich, earthy flavors.
- Add a large pinch of flaky sea salt and a teaspoon of harissa paste. The salt will enhance all the flavors, and the harissa paste will add a spicy kick.
- Toss everything together well to ensure all the vegetables are evenly coated with the oil, syrup, and spices.
- Bake the Vegetables:
- Place the tray in the preheated oven and bake for about 40–45 minutes. It’s important to mix the vegetables halfway through the cooking time to ensure even roasting.
- The vegetables should be soft and golden when done. The edges of the sweet potato and aubergine should be caramelized, and the chickpeas should be slightly crispy.
- Once cooked, remove the tray from the oven and set it aside to cool slightly.
- Prepare the Harissa Yoghurt Sauce:
- In a small bowl, combine the coconut yoghurt with the zest of one lime. The lime zest will add a fresh, citrusy aroma to the sauce.
- Swirl in the harissa paste to create a beautifully marbled effect. This will ensure you get bursts of flavor with each bite.
- Assemble and Serve:
- Once the roasted vegetables have cooled slightly, toss them with the pomegranate seeds, chopped parsley, and mint. The pomegranate seeds add a burst of juiciness and color, while the herbs provide freshness.
- Serve the roasted vegetable mixture with lime wedges on the side for an extra squeeze of citrus.
- Serve the harissa yoghurt sauce alongside or drizzled over the vegetables.
This tray bake is not only visually appealing but also bursting with flavors and textures. Enjoy it as a main dish or as a hearty side. Bon appétit!
