Skip to main navigation Skip to content

Page saved! You can go back to this later in your Diabetes and Me Close

Smoky roast vegetables with sesame yoghurt

Smoky roast vegetables with sesame yogurt

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

Nutrition information

Each 324g serving contains (excludes serving suggestion)

KCal: 271
Carbs: 34.6g
Fibre: 12.1g
Protein: 7.7g
Fat: 2.7g
(Low)
Saturates: 1.3g
(Low)
Sugars: 16.8g
(Medium)
Salt: 0.15g
(Low)
Fruit/Veg Portion: 2

What makes a healthy, balanced diet?

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 yoghurt:
2 tsp tahini
4 tbsp 0% fat Greek yoghurt

Please view Whisk.com privacy policy for more information

Method

Method

Step 1

Add the carrot, artichokes, sweet potato, onions and peppers to a large bowl with the oil and mix well.

Step 2

Add the paprika and mix again, so all vegetables are coated.

Step 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.

Step 4

Meanwhile, mix the tahini with the yoghurt and reserve until the vegetables are ready.

Recipe tips

Use a plant-based yogurt alternative to make this dish vegan.
Serve with chickpeas and wholemeal pitta bread or rice to turn this into a meal.