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.
This Week
9 Dec - 15 Dec
Miso Roasted Broccoli and Sweet Potato Tray Bake with Halloumi
- Under 1 hour
- 4
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Meal Prep Guide
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).
Tips
- 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.
Shortcuts
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
- Preheat the oven to 200 degrees, fan bake.
- 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.
- 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.
- 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.
- 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.
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