When Life Gets Busy, This Tahini Traybake Is Your Secret Wea

• 总时间: 32 minutes

配料

Packed with colourful roasted veggies and topped with a dreamy lemony tahini sauce, it’s healthy, satisfying, and requires minimal hands-on cooking. We love it as it is, or served with rice and greens for those extra hungry days!

Here’s how you make it:

1 red onion, thinly sliced

200g baby carrots, halved lengthways

1 red pepper, thinly sliced

1 x 400g tin chickpeas, drained & rinsed

3 tablespoons tahini

1 lemon, zested & juiced

2 tablespoons plant-based milk

1 tablespoon harissa paste, (optional)

1 tablespoon sesame seeds

a handful of coriander, to garnish

drizzle of olive oil

pinch of sea salt & black pepper

步骤

Preheat the oven to 180C / 350F.

Place the red onion, carrots, pepper and chickpeas on a large baking tray, drizzle with olive oil and season generously. Give everything a really good mix.

Cook for 30-35 minutes until tender and golden.

Remove the tray from the oven and mix through the tahini, harissa (if using), sesame seeds, lemon zest and juice and almond milk. If the mixture seems to split, gradually add more almond milk until smooth.

Top with a pinch of sea salt flakes, a crack of black pepper and a handful of coriander. Delicious served with steamed quinoa and kale.

To add this recipe to your favourites on the app and deliciouslyella.com, search for ‘Tahini Traybake’ ✨