Description
This vegetable chickpea tray bake with peanut sauce is the ultimate quick and easy vegan weeknight meal. Toss all the ingredients into a baking dish, bake in the oven and dinner is served with little mess or prep!
Ingredients
Scale
- 2 heads broccoli, cut into florets
- 3 capsicums (bell peppers), thickly sliced
- 1 red onion, thickly sliced
- 2 cans chickpeas, rinsed
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- Salt + pepper, to taste
Peanut sauce:
- 3 tablespoons natural peanut butter
- 1 tablespoon low sodium soy sauce
- 1 tbsp rice wine vinegar (or lime juice)
- 1 teaspoon maple syrup
- 1/2 teaspoon ground ginger
- ~1/4 cup water
Instructions
- Preheat the oven to 200C/ 390F or 180C (fan-forced)
- Chop up the vegetables and rinse the chickpeas.
- Add the vegetables and chickpeas to a large roasting dish or lasagna sized dish along with the seasonings. Spray well with olive oil and toss everything to combine.
- Cover the dish with foil and bake for 45 minutes, tossing once and rotating the pan halfway through.
- Meanwhile, make the peanut sauce by combining everything together in a small bowl. Add the water slowly so everything emulsifies into a smooth creamy sauce.
- Remove the dish from the oven, top with the peanut sauce and sprinkle with sesame seeds. Serve with quinoa or couscous and enjoy!
Notes
- Storage: This tray bake will keep well for 4-5 days in an airtight container in the fridge.