Recipe Roasted Red Pepper & Cauliflower Traybake

A vibrantd simple one-skillet supper that has such a lot of flavor and surface with negligible exertion. This supper is normally veggie lover, without gluten and stuffed shading and warming flavors.

The best plans are regularly the easiest ones. The plans that contain negligible whine, insignificant exertion, negligible washing however most extreme flavor and fulfillment. This Roasted Red Pepper and Cauliflower Harissa Traybake is one of those dishes

This traybake is stuffed with flavor, shading and surface gratitude to a scope of vegetables: pepper, onion and cauliflower. The flavor originates from the harissa glue which is a brilliant fixing to have in the refrigerator. They change in warmth and flavor, so alter the amounts varying to your preferences, I love the rose harissa from Belazu. Pop the dish in the stove and part of the way through the cooking time include the depleted chickpeas which include more fiber just as plant.

Simultaneously as the traybake, well, prepares, broil the sweet potatoes. This is my new most loved approach to cook sweet potatoes. Cut them into equal parts, rub with olive oil and dish cut side up until delicate and clingy. When everything is cooked, serve this Roasted Red Pepper and Cauliflower Harissa Traybake with some cooling coconut yogurt, pomegranate arils and crisp herbs. Either serve the traybake and potatoes in their dishes on the table and permit loved ones to support themselves or plate them up previously.

It is likewise exceptionally adaptable so you can switch up the vegetables as you like, in spite of the fact that these are my top picks. It is scrumptious and pressed with shading, warming flavors and differentiating surfaces.

I trust you will appreciate this Roasted Red Pepper and Cauliflower Harissa Traybake

A lively, solid and simple one-skillet supper that has such a lot of flavor and surface with negligible exertion. This supper is normally vegetarian, without gluten and stuffed with shading and warming flavors.


3 red peppers, in lumps

2 red onions, in lumps

1 cauliflower, cleaved into florets

1 garlic bulb, divided

1 ½ tbsp harissa glue

Olive oil

Salt and dark pepper

1 tin chickpeas, depleted

2 tbsp pumpkin seeds

Crisp herbs

Coconut yogurt


4 medium sweet potatoes


  1. Preheat the broiler to 160Fan/180*C and line 2 huge preparing plate with material paper or tin foil. Hurl together the red pepper, red onion and cauliflower with a decent sprinkle of olive oil, the harissa glue and some salt and dark pepper. Orchestrate on the heating plate and settle in the garlic bulb parts. Broil for 60 minutes, including the chickpeas following 25 minutes and giving everything a decent hurl. Sprinkle over the pumpkin seeds for the last 5 minutes.
  2. Cut the sweet potatoes into equal parts lengthways and rub done with olive oil and some salt and dark pepper. Cook on the subsequent plate, cut-side up for 45-an hour until delicate inside and fresh outside.
  3. Serve the simmered sweet potatoes bested with the traybake blend with a sprinkling of crisp herbs, some coconut yogurt and pomegranate. Save the garlic bulbs, press out the cloves and blend generally, mixing around 4 cloves worth into the vegetables. Spare scraps for scouring onto toast and mixing into pasta and so on.

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