Miso Roasted Broccoli and Sweet Potato Tray Bake with Halloumi

This vegetarian tray bake takes simple ingredients and turns it into a delicious and super easy weekday meal packed with flavour! The broccoli gets roasted in a miso, honey and butter sauce which pairs perfectly with the sweet leeks and sweet potato and salty halloumi cheese.

Print

Chop four sweet potatoes into bite-sized pieces (store in an airtight container in the fridge). 

 

Chop one head of broccoli into large florets (store in an airtight container in the fridge). 

  • Once the traybake was cooked, we drizzled over some super runny tahini. If your tahini isn’t a ‘drizzling’ consistency that’s no problem just whisk it together with a little water and/or lemon juice.

  • You don’t want to slice the halloumi too thin otherwise it will overcook before the broccoli is cooked through. 

‍Vegetables

  • Swap out the sweet potato for pumpkin or regular potatoes.

  • Swap out the broccoli for brocollini or cauliflower. 

 

Protein

  • Swap out the halloumi for chicken thighs, if you’re doing this we recommend coating them in some a blend of sumac, cumin and coriander with some garlic and olive oil.

  • Swap out the halloumi for baked feta. Crumble the feta in to large chunks and add to the tray for the last 10 minutes. ‍

 

Other

  • Swap out the chickpeas for butter beans. 

 

Ingredients
  • 4 medium orange sweet potato (cut into bite-sized pieces) 
  • 1 leek (sliced)
  • 400g chickpeas (rinsed and drained) 
  • 1 large head broccoli or 2 small (cut into large florets)
  • 50g butter
  • 2 Tbsp miso paste
  • 1 Tbsp honey 
  • 2 tsp dijon mustard
  • 1 garlic clove (crushed) 
  • 190g halloumi (cut into slices)
  • Olive oil
  • Salt and pepper

  • 2 Tbsp tahini* see tips 
  • 1 Tbsp sesame seeds (toasted)
Method
  1. Preheat the oven to 200 degrees, fan bake.

  2. Add the sweet potato, leek and chickpeas to a large baking tray, drizzle over a generous amount of olive oil and season with salt and pepper; pop in the oven to roast for 25 minutes.

  3. Add the butter, miso, honey, mustard and garlic to a medium saucepan, over medium heat; allow the butter to melt and whisk well to combine. Remove from the heat, add the broccoli and season with salt and pepper; toss well to make sure each piece is well coated.

  4. After 25 minutes, remove the tray from the oven and add the broccoli and halloumi. Drizzle over a little more olive oil if you need and roast for another 20 minutes or until the broccoli and halloumi are golden and cooked through.

  5. Remove from the oven and drizzle over the tahini and sprinkle over the sesame seeds. 
Variations

‍Vegetables

  • Swap out the sweet potato for pumpkin or regular potatoes.

  • Swap out the broccoli for brocollini or cauliflower. 

 

Protein

  • Swap out the halloumi for chicken thighs, if you’re doing this we recommend coating them in some a blend of sumac, cumin and coriander with some garlic and olive oil.

  • Swap out the halloumi for baked feta. Crumble the feta in to large chunks and add to the tray for the last 10 minutes. ‍

 

Other

  • Swap out the chickpeas for butter beans. 

 

Newsletter

Subscribe to our newsletter for recipes, tips, and inspiration delivered to your inbox