Harissa-roasted root veg with herby yogurt recipe
This spectacularly colourful dish with its combo of fiery root vegetables, protein-packed quinoa and fragrant yogurt, is the perfect veggie-friendly dinner for two. Top with a sprinkling of pumpkin seeds for added crunch.
See method- Serves 2
- 10 mins to prepare and 40 mins to cook
- 511 calories / serving
Ingredients
- 350g butternut squash, peeled, seeded and chopped
- 1 red pepper, deseeded and chopped
- 1 red onion, chopped
- 150g parsnips, peeled and chopped
- 2 tbsp harissa paste
- 1 tbsp olive oil
- 250g pack red and white quinoa, to serve
- 1 tbsp pumpkin seeds, to serve (optional)
For the herby yogurt
- 100g natural yogurt
- ½ lemon, zested
- ½ garlic clove, crushed
- 1 tbsp chives, chopped
- 1 tbsp basil, chopped
Each serving contains
- Energy
- 2130kJ 511.0kcal
- Fat
- 17g
- Saturates
- 5g
- Salt
- 1.1g
- Sugars
- 22g
of the Reference intake
Carbohydrate 70.8gProtein 20.0gFibre 11.8g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put all of the vegetables in a large shallow roasting tin, spoon over the harissa paste and the olive oil, then season and mix well. Roast for 40 mins, turning on occasion to ensure even cooking.
- Meanwhile, mix the yogurt, lemon zest, garlic and most of the herbs. Season and set aside.
- Heat the quinoa according to the packet instructions. To serve, spoon the roasted vegetables over the quinoa. Top with the herby yogurt, the remaining chopped herbs and a sprinklingof pumpkin seeds, if you like.
- See more Vegetarian recipes
