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Sticky pumpkin and sweet potato traybake

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Sticky pumpkin and sweet potato traybake

After a nutritious family dinner requiring minimum effort? Try this wonderfully simple traybake, with sticky, spiced chunks of pumpkin and sweet potato, red onion and peppers, served with watercress and crispy pumpkin seeds.

Each serving provides 322 kcal, 7.8g protein, 49g carbohydrates (of which 25g sugars), 9.2g fat, 7.2g fibre and 0.5g salt.

Ingredients

For the traybake

For the crispy pumpkin seeds

To serve

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6.

  2. Whisk the oil, vinegar, honey, garlic and spices together in a large bowl. Add the vegetables, season with a pinch of salt and pepper and mix thoroughly. Tip everything into a large roasting tin and shake out into an even layer. Roast for 50 minutes, giving everything a shake and a mix halfway through cooking.

  3. Meanwhile, make the crispy pumpkin seeds by mixing them with the oil and a pinch of salt. Spread out on a non-stick baking tray (or a tray lined with greaseproof paper) and bake alongside the vegetables for 20 minutes until crisp. Season with a pinch of smoked paprika and set aside to cool.

  4. Remove the vegetables from the oven and stir through the watercress. Mix the yoghurt and sriracha together, drizzle over the vegetables and serve topped with the crispy pumpkin seeds.

Recipe Tips

This recipe makes a perfect meal-prep base for 4 lunches or dinners if you combine it with some cooked rice and add the watercress/yoghurt on the day of eating.

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