Roasted veg + spiced maple quinoa traybake
Recipe:
Red pepper + sweet potato TRAYBAKE WITH quinoa AND spiced maple dressing
PLANT-BASED | GLUTEN FREE
Total time: 35 mins
Serves: 2
Did you know a red pepper has more vitamin C than an orange? This vibrant salad is packed with nutrient-rich veg, quinoa, and a sweet and spicy maple dressing that brings it all together. It’s the kind of quick, easy recipe that delivers true feel good — fresh, satisfying, and full of flavour.
INGREDIENTS
For the Salad:
2 red peppers, sliced
1 medium sweet potato, peeled and cubed
1 pack quinoa
1 medium courgette, sliced into half moons
1 cup cherry tomatoes, halved
1 tablespoon olive oil
Salt and pepper to taste
For the Spicy Maple Dressing:
2 tablespoons extra virgin olive oil
1 tablespoon maple syrup
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon chili flakes
1 garlic clove, minced
Salt and pepper to taste
METHOD
Roast the Vegetables:
On a large baking sheet, toss the sweet potato cubes and red pepper strips with 1 tablespoon of olive oil, salt, and pepper.
Spread them out in a single layer.
Roast the sweet potatoes and peppers for about 20-25 minutes. Halfway through, give them a toss to ensure even roasting.
After 15 minutes, add the courgette slices to the baking sheet to roast with the other vegetables for the last 10 minutes.
Add the halved cherry tomatoes during the last 5-7 minutes of roasting
Heat the quinoa to pack instructions
Make the dressing:
For the dressing - In a small bowl, whisk together 2 tablespoons olive oil, maple syrup, lemon juice, Dijon mustard, cinnamon, chili flakes, and minced garlic.
Season with salt and pepper to taste. Whisk until the dressing is well-combined and smooth.
To serve:
To assemble in a large bowl, combine the cooked quinoa with the roasted vegetables
Drizzle the spicy maple dressing over the salad and toss gently to combine.
Top with pumpkin seeds or sunflower seeds for a bit of crunch, and season with extra salt and pepper to taste.