Main Dishesdeliciouslyella
Turmeric Tahini Traybake
This recipe is designed to be a ‘two in one’ lunch and dinner as part of our January meal plan, week 2. The amounts here make 2 portions, one for dinner and the other for a leftover lunch the following day. A note on potatoes : sometimes they get an unfair reputation but when consumed in moderation they are a great starchy vegetable full of fibre and a notable source of iodine which is good for thyroid health.
👥 2 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat your oven to 180°C / 160°C fan.
2
Place the cauliflower, broccoli, potatoes, onions and chickpeas in a large bowl and drizzle with olive oil - about 2 teaspoons should be enough.
broccoli3.6 ozpotatoes17.5olive oil0.5 tablespoon
3
Pour the vegetables out onto a baking tray and season with salt and pepper. Bake until vegetable are tender and golden in spots, ⏱️ 25-30 minutes.
4
Place half of the vegetables onto a plate, drizzle with tahini turmeric dressing, sprinkle with pomegranate seeds, parsley and sesame seeds if desired and eat immediately. Reserve the other half of the vegetables for lunch on day 4 of meal plan 2.
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