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Smoky roast vegetables with sesame yogurt

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Use up leftover vegetables to make this Middle Eastern-inspired dish - guaranteed to satisfy the taste buds.
Serves
3
Prep
15 minutes
Cook
45 minutes
Each 325g serving contains (excludes serving suggestion)
KCal
233
Carbs
32.7g
Fibre
10.6g
Protein
6.2g
Fat
6.3g
Saturates
1.00g
Sugars
15.6g
Salt
0.10g
Portion Fruit & Veg
3
Ingredients
Ingredients
1 carrot, cut into chunks
200g Jerusalem artichokes, cut into chunks
1 sweet potato, cut into chunks
2 red onions, quartered
2 peppers – red and green, quartered
1 tbsp olive oil
2 heaped tsp mild (dulce) smoked paprika
For the sesame yogurt:
2 tsp tahini
4 tbsp 0% fat Greek yogurt
Method
  1. Add the carrot, artichokes, sweet potato, onions and peppers to a large bowl with the oil and mix well.
  2. Add the paprika and mix again, so all vegetables are coated.
  3. Spread out onto a lightly oiled baking sheet and bake in a preheated oven at 180°C/gas 4 for 35–45 minutes, turning occasionally.
  4. Meanwhile, mix the tahini with the yogurt and reserve until the vegetables are ready.
Chefs tips
  • Use a soya-based yogurt alternative to make this dish vegan.
  • Serve with salad and wholemeal pitta bread or rice to turn this into a meal.
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