Roast Vegetable Bowl with Chilli Tomatoes and Smoked Paprika Hummus
Ingredients
- 3 tbs olive oil
- 2 tbs chopped coriander stems
- 2 garlic cloves minced
- 1 tsp coriander seeds ground
- 1 tsp cumin seeds
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1 tsp maple syrup
- 1 tsp salt
- 1/2 tsp black pepper
- 2 medium potatoes
- 1 large eggplant
- bunch of baby carrots
- 2 turnips
- 1 medium beetroot
- handful swiss chard
- 1 cup mini rosa tomatoes
- 1 tbs olive oil
- 1 tsp balsamic vinegar
- 1 tsp worcestershire sauce
- 1/2 tsp red chilli flakes
- salt and pepper
- hummus + toasted pine nuts to serve
- mint leaves to serve
Preparation
Preheat oven to 200C
Place the tomatoes in small baking dish
Drizzle with olive oil, Worcestershire sauce, balsamic vinegar, chilli and season well
Place the olive oil, coriander stems, spices, syrup, salt and pepper and lemon zest in a large bowl and mix well
Dice the potatoes, eggplant, turnips and beetroot
Toss with the baby carrots in the bowl to coat well
Transfer to a lined baking tray and bake for 45 to 50 minutes until golden and tender
Place the tomatoes in the oven alongside the veg and bake for 30 to 40 mins
Rub the swiss chard with olive oil and season well
When the veggies have 15 minutes to go, add the swiss chard to the tray
Arrange the veggies in a large bowl with the swiss chard, chilli tomatoes and the hummus
Top with roasted pine nuts and some mint leaves
