Harissa, Miso and Tomato Tray Bake

A simple, one tray lunch or dinner that's versatile, fresh and packed with flavour.

Done in 40 minutes

Serves 4

Dish by Mia Jacobs

Ingredients

For the traybake

300gsweet potatoes (optionally peeled), in 2cm cubes

400gcherry tomatoes

275gchickpeas, drained and dried

1/2red onion

4 garlic cloves (whole, skins left on)

40grose harissa

2 tbspwhite miso paste

1 tbsptomato puree

1 tspground cumin

2 tbspolive oil

to tastesalt and freshly cracked black pepper

A genuinely fantastic way to prep for the week ahead. This tray bake is simple, easy to chuck together and is super versatile. Check out our traybake pasta and panzanella salad for inspo!

Method

Preheat the oven to 200 degrees C or 180 fan.

Tip the diced sweet potato onto a large lined baking tray. Drizzle with olive oil and salt then place into the oven to roast for 20 minutes.

Once the potatoes have started to soften, add the rest of the veg and chickpeas onto the tray. Season with the harissa, miso, tomato paste, cumin, oil, salt and pepper, tossing everything together to coat everything thoroughly in the paste.

Place the tray into the oven and roast for another 30-35 minutes until everything has softened and caramelised.

Serve with grains, salad or blitz up a portion into a pasta sauce (recipe on our website!)

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.