This (vegan, hooray!) one pan tray bake is the perfect balance of middle eastern spice with a fresh and cooling tahini mint dressing. It's a brilliant lunch solution for any student rushing between lectures. Prepare and bake the night before and pop in a tuppaware for a healthy and hearty lunch.
1x 400g can chickpeas
1 large/ 2 small sweet potatoes
200g tender stem broccoli
4 tsp harissa pasta
1 1/2 tsp cumin
1 1/2 tsp hot smoked paprika
2 tbs olive oil
Salt and pepper to taste
Mint tahini dressing
Juice of half a lemon
2 tbs tahini
4 tbs plain soy yoghurt
1 bunch of fresh mint
Preheat the oven to 190C. Drain the can of chickpeas and place into a large bowl. Meanwhile peel and cube the sweet potato into 2cm pieces and add to the chickpeas. Then add the broccoli.
Throw in the olive oil, cumin, harissa paste, paprika, salt and pepper and mix with your hands until all the veg and chickpeas are well covered.
Then spoon the mixture onto a roasting tray and roast for 40 minutes until the sweet potato is cooked through and broccoli slightly charred.
To make the dressing mince the mint and add to a bowl alongside the lemon juice, yoghurt and tahini and mix well with a fork.
Take the roasting tray out the oven and transfer to a bowl. Spoon over the dressing and serve.