Harissa Yoghurt Tray Bake

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.
See also  Chickpea and Green Lentil Stew with Pasta

Instructions:

  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
See also  English Muffin Pizza

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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top