Tray-roast squash, sweet potato and grain salad
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Serves 4
Easy
Total time: 30 mins
0 reviews
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This is great Sunday night meal prep if you want to cook a batch for lunches during the week. Add crumbled feta or leftover chicken to change things up. Quick, healthy and super delicious
Vegan
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Ingredients
Nutrition
-
350g pack diced butternut squash and sweet potato
-
olive oil
-
1 onion
chopped
-
2 cloves garlic
crushed
-
1 tbsp ras el hangout
-
2 x 250g packs ready cooked freekah or other grain
-
1 lemon
juiced
-
a large bunch coriander
chopped
-
2 tbsp mixed seeds
Nutrition: per serving
- kcal444
- fat16g
- saturates2.5g
- carbs57.8g
- sugars12.6g
- fibre13.6g
- protein10.5g
- salt1.5g
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Method
-
step 1
Heat the oven to 190C/fan 170C/gas 5. Put the squash and potato in a bowl and toss with 3 tbsp olive oil, the onion, garlic, ras el hanout, 1 tsp salt and lots of pepper.
-
step 2
Spread on a non-stick baking tray and roast for 15-20 minutes, or until tender.
-
step 3
Tip in the freekah, lemon juice and coriander and stir everything together. Season again if needed. Serve sprinkled
with the seeds.
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