roasted veg

Try this great veggie midweek meal with nuts, feta and mixed roots of your choosing, plus a lemon and herb dressing. Leave out the feta to make it vegan

Roasted Root Veg Traybake

roots– parsnips

new potatoes, halved

garlic cloves, skin left on

rosemary

thyme

olive oil

pack mixed snacking nuts or seeds

vegetarian feta

pack parsley, finely chopped

lemon, juiced

Roasted root veg traybake

Heat oven to 200C/180C fan/gas 5. Tip the roots, potatoes and garlic cloves into a large roasting tin. Nestle the herbs in amongst them, then drizzle with olive oil and toss, so everything is well coated. Season and roast for 50 mins, or until all the vegetables are tender.

Squeeze the roasted garlic out of its skin&nbsp;and blitz with the rest of the dressing ingredients. Alternatively, you can whisk these together in a small bowl. Toss the roots in the dressing, scatter over the nuts, feta and serve.

Super easy curry roasted vegetable quinoa bowls and they totally hit the spot

Curry Roasted Vegetable Quinoa Bowls

quinoa

vegetable broth

cauliflower

potato

can chickpeas, drained & rinsed

olive oil (divided)

curry powder

turmeric

cumin

sea salt

smoked paprika

curly kale

lemon

Lemon Herb Tahini Dressing (or Vegan Ranch)

Preheat the oven to 425ºF. Spray a baking sheet with non-stick cooking spray (I like avocado oil spray). Place cauliflower, sweet potatoes and chickpeas on the baking sheet.

In a small bowl, whisk together 3 tablespoons olive oil, curry powder, turmeric, cumin, salt and paprika. Pour dressing over the veggies and toss to combine. Roast on the center rack for 20 - 30 minutes, flipping halfway through.

While the veggies are roasting, add quinoa and vegetable broth to a small saucepan. Bring to a boil, cover and reduce to simmer for 15 minutes. Remove from heat and allow to cool until ready to serve.

For the kale, begin by removing the stems, then tear it into small pieces and add it to a large mixing bowl. Drizzle with remaining tablespoon of olive oil and the juice of the lemon. Massage with your hands until the kale has softened.

When vegetables are done roasting, remove them from the oven and divide between four bowls. Add equal amounts of quinoa and kale to all of the bowls, then drizzle with tahini dressing of choice.

Meal prep made easy with these balsamic tempeh and roasted vegetable quinoa bowls! You just need one pan, 30 minutes and your lunches are done for the week!

Meal Prep Balsamic Tempeh &amp; Roasted Vegetable Quinoa Bowls

balsamic vinegar

Italian seasoning

salt & pepper

button mushrooms (sliced)

zucchinis

carrots

red bell peppers (chopped)

shallot onion

tempeh ((8 oz))

Preheat oven to 425ºF. Line a baking sheet with parchment and set aside.

Whisk together the vinegar, oil and spices.

Add the vegetables and tempeh to a large mixing bowl, then pour dressing over top. Toss to combine.

Transfer everything to the baking sheet and roast for 25 - 30 minutes until the vegetables are tender and the tempeh has started to brown.

Remove from oven and divide evenly between containers. Add quinoa into each container (1/2 - 1 cup) and allow everything to cool to room temperature until sealing and placing in the fridge.

Enjoy this easy veggie traybake with halloumi, roasted veg and chickpeas as a nutritious family dinner. Full of colour, it packs in four of your 5-a-day

Halloumi traybake

baby new potatoes

onions

chickpeas

red pepper

broccoli

mixed colour cherry tomatoes

garlic

pack reduced fat halloumi

basil

Heat oven to 160C/140C fan/gas 3. Put the potatoes in a large roasting tin with the onion. Pour over 2 tbsp olive oil and roast in the oven for about 30 mins.

Add the chickpeas, pepper, romanesco, tomatoes and garlic. Drizzle with 2 tbsp oil, then roast for a further 20-25 mins until everything is cooked and browning nicely. Toss together briefly and put the halloumi slices on top. Put it under the grill for 5-10 mins, or until the cheese is melting and browning (keep an eye on it). Scatter over the basil leaves to serve.

Make this veggie curry using our pre-prepared roasted summer veg traybake, plus chickpeas, spinach and peanuts. For a meat-based curry, simply add chicken

Peanut & coconut curry

tbsp neutral-tasting oil

ginger

tomato purée

tbsp Thai red curry paste

roasted vegetables (see recipe below)

coconut milk

peanut butter (we used smooth)

soy sauce

tbsp honey

spinach

lime

peanuts

coriander

white rice

Heat the oil in a large frying pan over a medium-high heat. Add the garlic and ginger and sizzle for a minute, then stir in the tomato purée and curry paste. Cook for 4-5 mins until caramelised and fragrant, then stir in the chickpeas, roasted veg, coconut milk, peanut butter, soy sauce and honey. Bring to a simmer, then let it bubble away for 10 mins until thickened.

Stir in the spinach and cook for 4 mins until wilted. Season to taste with salt, pepper, lime juice and more honey if needed. Serve with the peanuts and coriander sprinkled over and the rice.

Top 5 roasted veg recipes from across the web

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Roasted Root Veg Traybake

Curry Roasted Vegetable Quinoa Bowl...

Meal Prep Balsamic Tempeh & Roa...

Halloumi traybake

Peanut & coconut curry

Top 5 roasted veg recipes from across the web

The most viewed roasted veg recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Root Veg Traybake

Curry Roasted Vegetable Quinoa Bowl...

Meal Prep Balsamic Tempeh &amp; Roa...

Halloumi traybake

Peanut & coconut curry

The most viewed roasted veg recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Meal Prep Balsamic Tempeh & Roa...