Meatless Monday : Moroccan chickpea, squash and sweet potato bake

This is a complete vegan meal which is quick to prepare and tasty.  It was created out of a need to prepare something quickly but 'different'.  We enjoyed it - hope you do too.

Moroccan chickpea, squash and sweet potato bake

Serves 2
You will need
1 red onion, peeled and cut into 8
4 cloves garlic, peeled
1 medium cauliflower, cut up into florets
Neck end of squash, peeled and diced
1 large sweet potato, scrubbed and diced
4 Medjool dates, pitted and chopped 
50g olives (optional)
3 tsp Moroccan spice mix
1 400g can organic chickpeas, drained
Organic olive oil to drizzle (about 2 tbsp)
Lemon wedges to garnish (optional)

Spread all the vegetables out in an ovenproof casserole and sprinkle the spice mix evenly over them. Drizzle with olive oil and place in the oven at 200 degrees on a middle shelf for 15 minutes.  Stir in the chickpeas and add the dates.  Continue to bake until the vegetables are tender (around 20 -30 minutes).  Serve with lemon wedges if using.

Janet x

Recipe Copyright © 2016 40plusandalliswell

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