This effortless traybake is a full balanced thrown onto a tray, drizzled with a delicious satay style crunchy peanut butter sauce. Finish with a squeeze of lime and you’ve got a delicious, filling weeknight dinner.
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Serves
2
Sweet Potato
Drained Cooked Chickpeas
Bell Pepper
Tenderstem Broccoli
For The Satay Sauce:
Peanut Butter
Rice Wine Vinegar
Soy Sauce
Coconut Milk
Chilli Flakes
To Serve:
Roasted Peanuts
Coriander
Lime
Spring Onion
Serves
2
Sweet Potato
Drained Cooked Chickpeas
Bell Pepper
Tenderstem Broccoli
For The Satay Sauce:
Peanut Butter
Rice Wine Vinegar
Soy Sauce
Coconut Milk
Chilli Flakes
To Serve:
Roasted Peanuts
Coriander
Lime
Spring Onion
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Step 1.
Preheat the oven to 190°C.
Step 2.
Wash the sweet potatoes and cut them into wedges. Drain the chickpeas and dry them with a kitchen towel. Add the sweet potatoes and chickpeas to a large baking tray and drizzle with olive oil and season with salt and pepper. Roast for 15 mins.
Step 3.
Meanwhile, deseed and slice the peppers thickly.
Step 4.
After the 15 mins are up, remove the tray and add the peppers and broccoli to the tray and add a little more olive oil and seasoning. Roast for another 10-12 mins or until all of the vegetables are cooked through and the chickpeas are getting crispy.
Step 5.
While the vegetables roast, make the satay sauce. Whisk together the peanut butter, rice wine vinegar, soy sauce, coconut milk and chili flakes until smooth. Taste and adjust if needed.
Step 6.
Finely slice the spring onion and roughly chop the peanuts.
Step 7.
When the traybake is ready, drizzle over the sauce, sprinkle over the coriander, spring onions and peanuts and the zest and juice of the lime.
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