Moroccan Roasted Vegetables

Best Friend to Any Dish

Portable Meal

Batch Cooking Friendly

Easy Cooking Level

30 minute cooking time

Ingredients
1 broccoli head, broken into florets
1 small sweet potato, cut into large chunks
1 handful green beans, tips & tail cut off
1 brown onion, quartered
1 red capsicum sliced thickly
2 zucchinis, cut into thin rounds
15 brussel sprouts, halved
Small handful coriander, roughly chopped
400g can chickpeas, rinsed & drained
3 tablespoon olive oil

Spices:
½ teaspoon salt
½ teaspoon cracked pepper
½ teaspoon ground coriander
½ teaspoon chili flakes
¼ teaspoon turmeric

 Tip: Harris Farm has a spice blend called Moroccan you can use for convenience.

Instructions
1. Preheat oven to 180 degrees.
2. Boil some water in a medium pot.
3. Add broccoli, sweet potato and brussel sprouts. Blanch these vegetables for 30 secs to 1 minute and then remove. (This will speed up cooking time)
4. Add all veggies, chickpeas and green beans on a baking tray lined with baking paper and mix well.
5. Combine spices and sprinkle over veggies. Drizzle olive oil and mix veggies well with your hands.
6. Put into the oven and bake for 20 – 30 minutes or until cooked to your liking.

Supercharge with add-ons:
Salmon fillet, boiled egg, hemp seeds, pumpkin seeds, sunflower seeds, dried apricots, pistachios, mixed beans, shredded roast chicken

Yields 4
Energy: 375kcal
Protein: 13.66g      Carbohydrate: 48.07g      Fat: 14.1
Fibre: 14.51g