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Pesto roasted veggies

This roasted veggie tray makes a perfect, fuss free meal for any busy day.

Vegan, soy free, gluten free | Serves 3 | SIDE


  • 1 courgette
  • 1 parsnip
  • 1 sweet potato
  • 1 clove of garlic
  • Salt and pepper
  • 1/2 teaspoon of each oregano and thyme
  • Pinch of chili flakes, garlic granules and cumin
  • 2 tablespoons olive oil
  • 200g chickpeas from a jar (drained and rinsed)
  • 1 heaped tablespoon of pesto



1.Peel the parsnip and sweet potato, then cut all the veggies into half-moon bite size pieces.

2.Put them in a baking tray, along with the spices and olive oil.

3.Bake them in a preheated oven for 30 minutes, turning halfway through.

4.After 30 minutes, the veggies must be almost cooked, remove from the oven, add the chickpeas and pesto.

5.Mix well and bake for additional 10 minutes.

Serving suggestion:

*Serve with quinoa, plant-based yogurt and extra pesto.


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