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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

Nutritional 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

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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

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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.