Quinoa, Cauliflower & Sweet Potato Traybake
Quinoa, chickpeas and sweet potatoes make this a satisfying and hearty plant based dinner.
Ingredients
- 250g sweet potato, peeled and chopped
- 300g cauliflower, chopped into florets
- 2 large red capsicums, chopped
- 1 large red onion, peeled and chopped
- 1 tbs olive oil
- 2 cloves garlic, peeled and minced
- 400g chickpeas, can, drained
- 300g quinoa, pre-cooked
- 1/2 cup vegetable stock
- 3 tbs madras curry paste
- 3 tbs coriander, fresh, chopped
Method
- Pre-heat the oven to 200°C/180°C fan-forced. Drizzle a large baking tray with half the oil, tip in the sweet potatoes and cauliflower and toss to coat. Roast for 10 minutes, then add the garlic, capsicums and onion. Mix in the remaining oil and roast for 20 minutes.
- Remove from the oven and add the quinoa, chickpeas and stock, then stir through the madras paste. Bake for 10 minutes or until the stock has absorbed.
- Remove from the oven, fluff with a fork, scatter with fresh coriander and serve.
