Roasted Red Pepper and Cauliflower Harissa Traybake

Roasted Red Pepper and Cauliflower Harissa Traybake

A vibrant, healthy and wholesome easy one-pan dinner that has so much flavour and texture with minimal effort. This dinner is naturally vegan, gluten-free and packed with protein, colour and warming spices.

The best recipes are often the simplest ones. The recipes that contain minimal fuss, minimal effort, minimal washing but maximum flavour and satisfaction. This Roasted Red Pepper and Cauliflower Harissa Traybake is one of those dishes. I first shared this late in 2019 on my social media but I love it so much I had to share it here, too, so it doesn’t get lost. I come back to this recipe time and time again when cooking for my family as we all love it.

Roasted Red Pepper and Cauliflower Harissa Traybake

Roasted Red Pepper and Cauliflower Harissa Traybake

This traybake is packed with flavour, colour and texture thanks to a range of vegetables: pepper, onion and cauliflower. The flavour comes from the harissa paste which is a wonderful ingredient to have in the fridge. They vary in heat and spice, so adjust the quantities as needed to your tastes,  I love the rose harissa from Belazu. Pop the dish in the oven and halfway through the cooking time add in the drained chickpeas which add more fibre as well as plant-protein.

At the same time as the traybake, well, bakes, roast the sweet potatoes. This is my new favourite way to cook sweet potatoes. Slice them in half, rub with olive oil and roast cut side up until tender and sticky. When everything is roasted, serve this Roasted Red Pepper and Cauliflower Harissa Traybake with some cooling coconut yoghurt, pomegranate arils and fresh herbs. Either serve the traybake and potatoes in their dishes on the table and allow friends and family to help themselves or plate them up beforehand.

You’ll also find that you can cook this traybake ahead of time and enjoy cold the next day or warm back through. This means you can pop this recipe into your meal prep rota or even into your Sunday lunch recipe options. It is a great way to show off vegetables, use up leftover ones and please a crowd.

Roasted Red Pepper and Cauliflower Harissa Traybake

Roasted Red Pepper and Cauliflower Harissa Traybake

Roasted Red Pepper and Cauliflower Harissa Traybake

Roasted Red Pepper and Cauliflower Harissa Traybake

This recipe is naturally gluten-free, dairy-free, vegan and fuss-free. It is also very versatile so you can switch up the vegetables as you prefer, although these are my favourites. It is wholesome, hearty, delicious and packed with colour, warming flavours and contrasting textures.

I hope you will enjoy this Roasted Red Pepper and Cauliflower Harissa Traybake and if you are looking for more easy recipes, how about my Burst Tomato and Sweet Potato Curry, Chickpea Chilli with Guacamole or Sicilian Caponata with Rosemary Roasted New Potatoes.

Roasted Red Pepper and Cauliflower Harissa Traybake

  • Servings: 4
  • Difficulty: easy
  • Print

A vibrant, healthy and wholesome easy one-pan dinner that has so much flavour and texture with minimal effort. This dinner is naturally vegan, gluten-free and packed with protein, colour and warming spices.

Ingredients

  • 3 red peppers, in chunks
  • 2 red onions, in chunks
  • 1 cauliflower, chopped into florets
  • 1 garlic bulb, halved
  • 1 ½ tbsp harissa paste
  • Olive oil
  • Salt and black pepper
  • 1 tin chickpeas, drained
  • 2 tbsp pumpkin seeds
  • Fresh herbs
  • Coconut yoghurt
  • Pomegranate
  • 4 medium sweet potatoes

Directions


1. Preheat the oven to 160Fan/180*C and line 2 large baking trays with parchment paper or tin foil. Toss together the red pepper, red onion and cauliflower with a good drizzle of olive oil, the harissa paste and some salt and black pepper. Arrange on the baking tray and nestle in the garlic bulb halves. Roast for 1 hour, adding the chickpeas after 25 minutes and giving everything a good toss. Sprinkle over the pumpkin seeds for the final 5 minutes.
2. Slice the sweet potatoes in half lengthways and rub all over with olive oil and some salt and black pepper. Roast on the second tray, cut-side up for 45-60 minutes until tender inside and crisp outside.
3. Serve the roasted sweet potatoes topped with the traybake mixture with a sprinkling of fresh herbs, some coconut yoghurt and pomegranate. Reserve the garlic bulbs, squeeze out the cloves and mash-up roughly, stirring about 4 cloves worth into the vegetables. Save leftovers for rubbing onto toast and stirring into pasta etc.
Roasted Red Pepper and Cauliflower Harissa Traybake

Roasted Red Pepper and Cauliflower Harissa Traybake

I look forward to hearing what you think of this Roasted Red Pepper and Cauliflower Harissa Traybake so please let me know your thoughts below. tag me in your creations, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy so I can see them. I’m also on FacebookTwitter and Pinterest.

With traybake love x

8 thoughts on “Roasted Red Pepper and Cauliflower Harissa Traybake

  1. wholesome.sophie says:

    Hey Amy. Looks very decadent indeed and my favourite veggies for sure. I love pepper and sweet potatoes, what could I use instead of whole chickpeas as I dint like them as whole? Splendid photography and I would definitely want to make your meal and for a lunch as well. Sure I will tag you into my creations using your recipes. You are so inspirational and I love seeing your new blog updates emails in my inbox 😋🌱😁💖xxxx

    Like

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