ROAST VEGETABLE AND CHARRED SWEET POTATO TRAY BAKE
Serves 4 to 6
EASY
GREAT VALUE
Preparation: 45 minutes
Cooking: 1 hour
For the charred sweet potato: (adapted from greenkitchenstories.com) sweet potatoes 4, washed and quartered olive oil 1–2 T sea salt and freshly ground black pepper, to taste
For the garlic potato wedges: potatoes 4, washed, scrubbed, and cut into eighths olive oil 2T sea salt 2t garlic powder 3–4 t
For the roast cauliflower: cauliflower 1, cut into florets (you can also use leftover steamed cauliflower) coconut oil 2 T, melted salt, to taste ground cumin 2t
For the garlicky green beans: green beans 2 handfuls, rinsed and trimmed (I like keeping the tails attached) olive oil 1T garlic 1 clove, thinly sliced (garlic oil can be used as an alternative) sea salt and white pepper, to taste
For the roast tomatoes: baby or Rosa tomatoes a handful olive oil 3t balsamic vinegar 1 t (optional) sea salt, to taste
1 Preheat the oven to 200°C. Prepare all the vegetables. Place the sweet potatoes on a baking tray and drizzle with olive oil, sea salt and pepper. Turn them cut side down on the oven tray. 2 Place the potatoes in a separate bowl and drizzle with olive oil – enough to coat each chip. Sprinkle with the salt and garlic powder. Stir everything to make sure you get an even coating. Place on the oven tray next to the sweet potatoes. 3 In a separate bowl, toss the cauliflower in the coconut oil, salt and cumin, then set aside. In another bowl, toss the green beans and garlic in the olive oil, salt and pepper. Leave to marinate until needed. 4 Line a small bowl with foil and toss the tomatoes, olive oil, balsamic vinegar and salt. 5 Roast the sweet potatoes and potatoes for 40–50 minutes, 50 minutes if you like a deep char on the sweet potato. Add the cauliflower 10 minutes after putting the sweet potato in the oven and roast until the edges are browned – 20–40 minutes depending on whether the cauliflower is raw or cooked.
6 At the 30-minute mark, turn the potato wedges – you may need a palette knife to loosen them. Do not turn the sweet potatoes. Place the tomatoes in the foil parcel on the tray. 7 Fifteen minutes before the end of cooking time, add the green beans to the top of the roasting tray. Serve as a vegetarian main with a dollop of hummus, or as a side to your favourite protein.
DAIRY-FREE, MEAT-FREE,
WHEAT- AND GLUTEN-FREE