Veg & Tahini Tray Bake
Gluten Free | Meal Prep | Dairy Free | Contains Nuts
Serves 4
Prep Time10 Mins
Cooking Time35 Mins
260
kCal
13g
Fats
26g
Carbs
11g
Protein
Ingredients
1 onion, sliced
1 zucchini, sliced
1 red bell pepper, sliced
1 Cup (265g) chickpeas, drained
1 tbsp. olive oil
3 tbsp. tahini
1 lemon, juice only
3 tbsp. almond milk
1 tosp. sesame seeds handful coriander, chopped salt and pepper
Method
Instructions:
Preheat oven to 375°F (190°C).
Place the chopped vegetables in a baking tray, drizzle with olive oil and season with salt and pepper. Mix well and cook in the oven for 35 minutes or until vegetables are cooked.
In a small bowl, mix together the tahini, lemon juice, almond milk, and sesame seeds, then set aside.
Once the vegetables are cooked, mix them with the tahini sauce and serve with fresh coriander.
1 onion, sliced
1 zucchini, sliced
1 red bell pepper, sliced
1 Cup (265g) chickpeas, drained
1 tbsp. olive oil
3 tbsp. tahini
1 lemon, juice only
3 tbsp. almond milk
1 tosp. sesame seeds handful coriander, chopped salt and pepper
Instructions:
Preheat oven to 375°F (190°C).
Place the chopped vegetables in a baking tray, drizzle with olive oil and season with salt and pepper. Mix well and cook in the oven for 35 minutes or until vegetables are cooked.
In a small bowl, mix together the tahini, lemon juice, almond milk, and sesame seeds, then set aside.
Once the vegetables are cooked, mix them with the tahini sauce and serve with fresh coriander.