Harissa, Miso and Tomato Tray Bake

A simple, one tray lunch or dinner that's versatile, fresh and packed with flavour.

40 minutes cook

Serves 4

Mia Jacobs

Ingredients

For the traybake

300gsweet potatoes (optionally peeled), in 2cm cubes

400gcherry tomatoes

275gchickpeas, drained and dried

1/2red onion

4 garlic cloves (whole, skins left on)

40grose harissa

2 tbspwhite miso paste

1 tbsptomato puree

1 tspground cumin

2 tbspolive oil

to tastesalt and freshly cracked black pepper

A genuinely fantastic way to prep for the week ahead. This tray bake is simple, easy to chuck together and is super versatile. Check out our traybake pasta and panzanella salad for inspo!

Method

Preheat the oven to 200 degrees C or 180 fan.

Tip the diced sweet potato onto a large lined baking tray. Drizzle with olive oil and salt then place into the oven to roast for 20 minutes.

Once the potatoes have started to soften, add the rest of the veg and chickpeas onto the tray. Season with the harissa, miso, tomato paste, cumin, oil, salt and pepper, tossing everything together to coat everything thoroughly in the paste.

Place the tray into the oven and roast for another 30-35 minutes until everything has softened and caramelised.

Serve with grains, salad or blitz up a portion into a pasta sauce (recipe on our website!)