Piri piri veggie traybake
Prep
15 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This piri piri veggie traybake is my go to when I want something impressive but don't want to spend hours in the kitchen. Everything goes on one tray and roasts together for about 45 minutes, which means minimal washing up and maximum flavor. Sweet potatoes are packed with vitamin A and fiber, so you're getting real nutrition alongside all that delicious smoky heat from the piri piri peppers. The chickpeas add protein and make it genuinely satisfying, perfect for a weeknight dinner that feels special without any fuss. One tray, one oven, done.
Ella x
Ingredients
- 400 gramsessential sweet potatoes(scrubbed and cut into 3cm chunks)
- 3 tbspolive oil
- 2essential cauliflower(Essential Cauliflowers, trimmed and cut into medium florets (about 600g prepared weight))
- 400 gramsessential chickpeas(rinsed and drained)
- 1salad leaves(and a little oil or natural yogurt, to serve (optional))
- 10fragata piri piri hot peppers(drained)
- 1essential lemons(Essential Lemon, scrubbed, zest and juice)
- 4 clove/sgarlic(peeled)
- 1red pepper(deseeded and chopped)
- 1 tbspolive oil
- ½ tbspred wine vinegar
- 1 tspsmoked paprika
- ½ tspfine sea salt
Detail level
Instructions
- 1
Preheat the oven to 220ºC, gas mark 7. Toss the sweet potatoes with 1 tbsp oil and spread over a large roasting tin. Season and roast for 15 minutes.
- 2
Meanwhile, make the piri piri sauce by whizzing all the ingredients together in a blender with plenty of freshly ground black pepper. Toss 6 tbsp of the sauce and 1 tbsp oil with the cauliflower florets and stir into the tin with the sweet potatoes, mixing everything together. Roast for 10 minutes.
- 3
Toss the chickpeas with the remaining 1 tbsp oil and another 1 tbsp of the sauce. Stir into the tin and roast for a final 15-20 minutes, stirring everything halfway through. Serve with salad leaves mixed with a little oil or some natural yogurt, if liked, and more of the piri piri sauce spooned over.
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