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Harissa Veggie Tray Bake
Everyone loves a good tray bake! This one is loaded with sweet potatoes, chickpeas, peppers, tenderstem broccoli and onions, tossed in rose harissa, lemon zest and garlic. Big flavours, minimal effort! It’s absolutely delicious and comes together super quickly, making it perfect for busy weeknights. Fancy a non-vegan version? Try my Harissa Chicken Tray Bake.
- Prep Time: 10 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Vegan, Vegetarian
Ingredients
Scale
- 400 g sweet potato, cut into 1cm cubes
- 1 x 400g tin chickpeas, rinsed and drained
- extra-virgin olive oil
- 2 large sweet pointed peppers, sliced
- 200 g tenderstem broccoli, cut into thirds lengthways
- 1 onion, sliced
- 2 tbsps rose harissa paste
- 1 lemon, zest only
- 2 large garlic cloves, minced
Instructions
- Heat your oven to 220℃ / fan 200℃. Place the sweet potato and chickpeas in a 45 cm x 35 cm sheet pan, or divide them equally between two smaller ones. Drizzle with extra-virgin olive oil, season generously with sea salt and freshly-ground black pepper and toss to coat. Arrange the vegetables in a single layer and roast for 20 minutes.
- Take the tray(s) out of the oven. Add the remaining ingredients, season with sea salt and freshly-ground black pepper and toss to coat, ensuring the rose harissa, garlic and lemon zest are evenly spread out and all the vegetables are coated.
- Return the tray to the oven and roast for a further 20 minutes. Serve immediately or pack into tupperware containers to enjoy throughout the week. To keep it vegan, you can serve it alongside some rice. If you don’t follow a plant-based diet, it works very well with most meats and fish.
Equipment
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