One Pan Spiced Cauliflower, Sweet Potato & Halloumi
This tray bake / sheet pan meal could not be easier to throw together with minimal ingredients required! Ras el hanout gives an amazing flavor to the entire dish and you can complete the meal with a simple yogurt sauce and pita bread.
Ingredients
- 2-3 cups cauliflower florets, about 1/2 of a large head
- 2-3 cups cubed butternut squash, about 1/2 of a small squash or 1/4 of a large one
- 1 red onion, sliced
- 1 cup (250 g) baby tomatoes
- 8 oz (225 g) halloumi, cubed
- 1 Tbsp ras el hanout
- 1 lemon, for zesting and wedges
- olive oil, for roasting
Optional Garlic Yogurt Sauce
- 1 cup (240 ml) greek yogurt
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 small clove garlic, crushed – I like to run it through a garlic crusher twice to get it as smooth as possible
- salt, to taste
Instructions
- Preheat the oven to 200C / 400F.
- Add the butternut squash, cauliflower and onion to a large roasting dish. Coat with olive oil and ras el hanout and give it all a good mix. Add salt and pepper to taste.2-3 cups cauliflower florets, 2-3 cups cubed butternut squash, 1 Tbsp ras el hanout, olive oil, 1 red onion
- Place in the oven for 20 minutes, until the cauliflower is starting to brown and the squash is soft (it doesn't need to be cooked through yet, but it should be on its way).
- Meanwhile, if you are going to make the garlic yogurt sauce, do this now - just whisk all of the ingredients together in a small bowl and set aside.1 cup greek yogurt, 1 tbsp extra virgin olive oil, 1 small clove garlic, salt, 1 tbsp fresh lemon juice
- Add the halloumi and cherry tomatoes to the pan and mix through. There should be enough spiced oil to lightly coat them, but add a little extra to the pan if you need to.8 oz halloumi, 1 cup baby tomatoes
- Place back in the oven for another 20 minutes, until the halloumi is browned.
- Zest a little lemon over the top and serve with lemon wedges for squeezing.1 lemon
Notes
Nutritional info reflects 1/4 of the total recipe as a serving, without the yogurt sauce.
Calories: 367kcal, Carbohydrates: 24g, Protein: 16g, Fat: 25g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Sodium: 711mg, Potassium: 777mg, Fiber: 5g, Sugar: 7g, Vitamin A: 11496IU, Vitamin C: 80mg, Calcium: 666mg, Iron: 2mg