When you don’t have a lot of time to make a meal but you want something nutritious and yummy, try a sheet pan meal. Everything on one tray and adaptable to what you have in your fridge. This meal is vegetarian and is seasoned with Moroccan spices. Delicious for lunch or dinner.
Moroccan vegetable and chickpea bake
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Ingredients
- 4 peeled potatoes - cut into pieces
- 2 medium-sized, peeled sweet potatoes - cut into pieces
- 1 large or 2 small zucchinis - sliced down the centre
- 1 large capsicum - cut into 4
- 2 red onions - peeled and quartered
- 2 carrots - cut into pieces
- ½ head of cauliflower - cut into florets
- 2 cloves crushed garlic - peeled and sliced
- 2 tbsp. olive oil
- 1 can chickpeas - drained and rinsed
- 1 lemon - quartered
- 1 large avocado
- Handful of chopped coriander
- Seasoning
- 1 tsp. ground coriander
- 2 tsp. cumin seeds
- ½ tsp. ground turmeric
- ½ tsp. ground cinnamon
- 1 tsp. paprika - smoked or sweet
- 1 tsp. sea salt
Instructions
- Preheat the oven to 180 degrees and line a large oven tray.
- Place all vegetables into a large bowl.
- Mix the seasoning ingredients in a small bowl.
- Add the seasoning with the garlic and olive oil to the bowl of vegetables.
- Toss to coat then place vegetables on the tray and bake for approximately 45 minutes (time will vary according to the size of your harder vegetable pieces).
- Toss the chickpeas in the oiled bowl from the vegetables and reserve for later.
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After 35 minutes, add the chickpeas to the tray and return to the oven for another 10 minutes.
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Remove the tray from the oven and add the avocado slices.
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Squeeze the top with lemon juice and chopped coriander before serving.
