Roasted Root Veg & Quinoa Traybake by @deliciouslyella

55 min

4 servings

🧅

100 g

Red onion

🥔

500 g

Sweet potato

🥕

150 g

Carrot

🌾

100 g

Quinoa

🥕

30 g

Rocket

🍁

5 ml

Maple syrup

🍋

120 g

Lemon

🌼

10 ml

Wholegrain mustard

🌱

10 ml

Tahini

🫒

15 ml

Olive oil

🧂

0.75 g

Sea salt

⚫

0.3 g

Black pepper

  1. Preheat

    Preheat the oven to 190°C fan / 375°F.

  2. Peel
    • sweet potato

    Peel and chop the 500 g sweet potato into bite-sized chunks.

  3. Slice
    • red onion
    • carrot

    Slice the red onion and cut the carrots into small pieces.

  4. Add
    • red onion
    • sweet potato
    • carrot

    Add the red onion, sweet potato, and carrots to the baking tray.

  5. Drizzle
    • olive oil
    • sea salt
    • Red onion

    Drizzle 1 tablespoon olive oil over the vegetables and season with sea salt.

  6. Toss
    • red onion
    • sweet potato
    • carrot

    Toss the vegetables until evenly coated.

  7. Roast
    • red onion
    • sweet potato
    • carrot

    Roast the vegetables for 35–40 minutes until soft and browned at the edges.

  8. Cook
    • quinoa

    Cook the 100 g quinoa according to its packet instructions.

  9. Drain
    • quinoa

    Drain the cooked quinoa thoroughly.

  10. Zest
    • lemon

    Zest and juice the lemon into a mixing bowl.

  11. Stir
    • maple syrup
    • wholegrain mustard
    • Sea salt

    Stir in maple syrup, wholegrain mustard, tahini, olive oil, sea salt, and black pepper.

  12. Combine
    • red onion
    • sweet potato
    • carrot

    Combine the roasted vegetables, quinoa, and rocket in a large mixing bowl.

  13. Pour
    • maple syrup
    • lemon
    • wholegrain mustard

    Pour over the dressing and toss until coated.

  14. Serve
    • tahini
    • black pepper

    Serve with an optional extra drizzle of tahini and black pepper.

Roasted Root Veg & Quinoa Traybake by @deliciouslyella

55 min

4 servings

🧅

100 g

Red onion

🥔

500 g

Sweet potato

🥕

150 g

Carrot

🌾

100 g

Quinoa

🥕

30 g

Rocket

🍁

5 ml

Maple syrup

🍋

120 g

Lemon

🌼

10 ml

Wholegrain mustard

🌱

10 ml

Tahini

🫒

15 ml

Olive oil

🧂

0.75 g

Sea salt

⚫

0.3 g

Black pepper

Preparation Steps

  1. Step 1/14

    Preheat the oven to 190°C fan / 375°F.

  2. Step 2/14

    Peel and chop the 500 g sweet potato into bite-sized chunks.

    🥔sweet potato
    🔪vegetable peeler
    🔪knife
    🪵chopping board

  3. Step 3/14

    Slice the red onion and cut the carrots into small pieces.

    🧅red onion
    🥕carrot
    🔪knife
    🪵chopping board

  4. Step 4/14

    Add the red onion, sweet potato, and carrots to the baking tray.

    🧅red onion
    🥔sweet potato
    🥕carrot
    🍳baking tray

  5. Step 5/14

    Drizzle 1 tablespoon olive oil over the vegetables and season with sea salt.

    🫒olive oil
    🧂sea salt
    🍳baking tray
    🥄measuring spoons

  6. Step 6/14

    Toss the vegetables until evenly coated.

    🧅red onion
    🥔sweet potato
    🥕carrot
    🫒olive oil
    🧂sea salt
    🍳baking tray
    🥄spoon

  7. Step 7/14

    Roast the vegetables for 35–40 minutes until soft and browned at the edges.

    🧅red onion
    🥔sweet potato
    🥕carrot
    🍳baking tray

  8. Step 8/14

    Cook the 100 g quinoa according to its packet instructions.

    🌾quinoa
    🍲saucepan

  9. Step 9/14

    Drain the cooked quinoa thoroughly.

    🌾quinoa
    🧺colander

  10. Step 10/14

    Zest and juice the lemon into a mixing bowl.

    🍋lemon
    🥣mixing bowl
    🔪knife

  11. Step 11/14

    Stir in maple syrup, wholegrain mustard, tahini, olive oil, sea salt, and black pepper.

    🍁maple syrup
    🌼wholegrain mustard
    🌱tahini
    🫒olive oil
    🧂sea salt
    ⚫black pepper
    🥣mixing bowl
    🥄measuring spoons
    🥄spoon

  12. Step 12/14

    Combine the roasted vegetables, quinoa, and rocket in a large mixing bowl.

    🧅red onion
    🥔sweet potato
    🥕carrot
    🌾quinoa
    🥕rocket
    🥣mixing bowl
    🥄spoon

  13. Step 13/14

    Pour over the dressing and toss until coated.

    🍁maple syrup
    🍋lemon
    🌼wholegrain mustard
    🌱tahini
    🫒olive oil
    🧂sea salt
    ⚫black pepper
    🥣mixing bowl
    🥄spoon

  14. Step 14/14

    Serve with an optional extra drizzle of tahini and black pepper.

    🌱tahini
    ⚫black pepper
    🥄spoon

Composition

Ingredients

Types

Vegetables, Grains, Sweeteners, Fruit, Condiments, Seeds, Oils, Seasonings

Ingredients

Red onion, Sweet potato, Carrot, Quinoa, Rocket, Maple syrup, Lemon, Wholegrain mustard, Tahini, Olive oil, Sea salt, Black pepper

Notes

Red onion (small, thinly sliced), Sweet potato (2 large, peeled and cut into bite-sized chunks), Carrot (halved and cut into small pieces), Rocket (large handful), Maple syrup (for the dressing), Lemon (zested and juiced, for the dressing), Wholegrain mustard (for the dressing), Tahini (for the dressing, plus extra to drizzle on serving), Olive oil (drizzle, used both for roasting the vegetables and in the dressing), Sea salt (pinch, to taste), Black pepper (pinch, to taste, plus a crack over the top when serving)

Allergens

Mustard, Sesame

Dietetics

Dietary regimen

Vegetarian, Plant-based, Egg-free, High-fibre

Calories

390 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 58g, Fat: 14g, Fibre: 11g, Sugars: 12g, Sodium: 210mg

Nutritional Information

Minerals

Potassium: 760mg, Iron: 4.1mg, Magnesium: 125mg, Calcium: 105mg

Vitamins

Vitamin A: 1050µg RAE, Vitamin C: 24mg, Vitamin K: 52µg, Folate: 95µg

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Easy (1/4)

Steps

14 steps

Equipments

Utensils

baking tray, mixing bowl, knife, vegetable peeler, chopping board, measuring spoons, saucepan, colander, spoon

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Lunch, Dinner, Weeknight Meal, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British, European

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crispy, Tender, Fluffy, Leafy, Creamy

Flavors

Sweet, Earthy, Peppery, Tangy, Nutty, Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep dressing separate when possible,Reheat roasted vegetables and quinoa before adding rocket), freezer : 2 months (Freeze cooked quinoa and roasted vegetables only,Do not freeze rocket or dressing,Thaw in the fridge overnight)