Roasted asparagus and chickpea traybake
An easy traybake full of seasonal veggies and plant based protein roasted in a creamy tahini and miso sauce. Minimal prep and a quick roast in the oven means you’ll have this summery dish ready to in no time.
Servings: 3
Ingredients
- 3 spring onions sliced
- 1 red bell pepper chopped into large chunks
- 1 yellow bell pepper chopped into large chunks
- 400 g tinned chickpeas drained and rinsed
- 1 tablespoon paprika
- 1/2 teaspoon hot chilli powder
- Black pepper to taste
- 2 tablespoons olive oil
- 150 g quinoa
- 175 g asparagus ends trimmed
- 1 tablespoon sesame seeds
- 1 1/2 tablespoons red miso paste
- 40 g tahini
- 1/2 lime juiced
Instructions
- Preheat the oven to 200°C/ fan 180°C / Gas 6.
- Prepare the spring onion and peppers and then toss into a large roasting tin along with the chickpeas. Add the spices, black pepper and drizzle over the olive oil. Combine all ingredients ensuring the vegetables are well coated. Roast in the oven for 15 minutes.
- Meanwhile rinse the quinoa in cold water. Add to the saucepan along with 450mls of water and bring to a boil. Reduce the heat to low, cover with the lid and simmer for 20 minutes until all the water has been absorbed. Turn off the heat and allow to stand for 5 minutes.
- Once the vegetables have roasted for 15 minutes, remove the roasting tin from the oven. Stir in the asparagus ensuring all the ingredients are well combined. Place the roasting tin back in the oven and cook for a further 10 minutes.
- Remove the tin from the oven and add the quinoa and sesame seeds. In a bowl mix together the red miso paste, tahini, lime juice and 3 tablespoons of water. Pour over the traybake.
- Give everything a good stir allowing the tahini sauce to coat all the vegetables and quinoa. Dish out onto plates and sprinkle over a few more sesame seeds.