Dessertsdeliciouslyella
Harissa Aubergine, Sweet Potato & Chickpea Traybake
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.
👥 4 Servings⏱️ Prep & Cook: 55 min🔥 Cook: 55 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
📝 Preparation Steps
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.
large aubergine1large sweet potato1maple syrup1 tablespoonpaprika2 teaspoonsground cumin1 teaspoonpinch of flaky sea salt
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.
pomegranate seeds1
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