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Cumin roast veg with tahini dressing

Roast veg with eggs and tahini dressing in a lunchbox

Cumin roast veg with tahini dressing

Name: Cumin roast veg with tahini dressing
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Ingredients: 3 large carrots roughly chopped; 3 peeled raw beetroots roughly chopped; 1 sweet potato sliced; 3 red onions cut into wedges; 250g cauliflower florets; 1 tsp cumin seeds; 2 tbsp rapeseed oil; 1 tbsp balsamic vinegar; 2-3 tbsp chopped mint; 2-3 tbsp chopped coriander; 400g can chickpeas; 2 hard-boiled eggs halved; 100g young spinach leaves; 3 tbsp tahini; 1 tbsp crunchy peanut butter; 1 lemon zested and juiced; 1 tsp ground coriander; 1 garlic clove finely grated

Sara Buenfeld

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Serves 4

Easy

Prep: 10 mins

Cook: 45 mins - 50 mins

A star rating of 4.4 out of 5.17 ratingsRate

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Get all five of your 5-a-day in one super-healthy packed lunch, bursting with nutrients including calcium, folate, fibre, vitamin C and iron

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 large carrots

roughly chopped
3 peeled raw beetroots

roughly chopped
1 sweet potato

sliced
3 red onions

cut into wedges
250g cauliflower florets
1 tsp cumin seeds
2 tbsp rapeseed oil
1 tbsp balsamic vinegar
2-3 tbsp chopped mint
2-3 tbsp chopped coriander
400g can chickpeas
2 hard-boiled eggs

halved
100g young spinach leaves

For the dressing

3 tbsp tahini
1 tbsp crunchy peanut butter
1 lemon

zested and juiced
1 tsp ground coriander
1 garlic clove

finely grated

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Nutrition: per serving (with eggs)

kcal447

low
fat23g
saturates4g
carbs39g
sugars20g
fibre15g
protein22g
salt0.5g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Tip all of the vegetables into a large roasting tin. Add the cumin seeds, oil and balsamic vinegar, then toss together. Roast for 45-50 mins until the veg is tender and starting to char.
step 2

Meanwhile, mix the tahini and peanut butter with the lemon juice, coriander, garlic and about 4-5 tbsp water to make a dressing.
step 3

When the veg is ready, leave to cool a little. Add the mint, coriander, lemon zest and chickpeas, then toss well.
step 4

If you're following our Healthy Diet Plan, serve two portions now with the eggs, some dressing and half the spinach, then serve the remainder on another day without the eggs.

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Recipe from Good Food magazine, January 2019

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A star rating of 4.4 out of 5.17 ratings

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