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–+ servings
Traybakes are excellent and quick meals perfect to share or to keep as leftovers.
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Cook Time30 minutes
Prep Time15 minutes
Servings4

Ingredients

For the spice mix
  • 2 tsp ground cumin
  • 1 tsp hot smoked paprika
  • 1 tsp ground ginger
  • ½ tsp ground coriander
  • ¼ tsp ground cardamom
For the roasted vegetables
  • 2 red onions cut into small chunks
  • 2 red peppers deseeded and cut into small chunks
  • 2 large sweet potatoes scrubbed and cut into small chunks (600g heaped cups, once cut)
  • 2x 200 g blocks of extra-firm tofu drained and cut into small chunks
  • 3 tbsp olive oil
  • Salt and pepper to taste
For the cucumber raita
  • 1 cucumber (400g whole weight)
  • 240 g thick coconut yogurt
  • Juice of 2 limes
  • 1 tbsp chopped fresh mint
  • 1 tbsp chopped fresh coriander/cilantro
  • A pinch of ground cumin
  • A pinch of hot smoked paprika or cayenne pepper
To serve
  • 100 g cavolo nero or kale de-stemmed weight, shredded
  • 4 tbsp pomegranate seeds
  • 4 tbsp mixed seeds
  • 1 ripe avocado peeled, pitted and sliced or cubed (optional)

Instructions

  • Preheat the oven to 180°C/350°F/Gas 4 and line two baking sheets with baking parchment.
  • Stir together all the ingredients for the spice mix.
  • For the roasted vegetables, add all the vegetables and the tofu to a large mixing bowl with the spice mix, the olive oil and some salt and pepper. Toss well, divide between the two lined baking sheets and spread out evenly.
  • Bake for 30–40 minutes, or until starting to crisp up and the potatoes are tender inside.
  • Meanwhile, using the same mixing bowl, add the shredded kale and a pinch of salt and massage with your hands for 1 minute to wilt the leaves.
  • To make the raita, grate the cucumber and place in a sieve or thin cloth and leave to sit over a bowl for 5 minutes. Squeeze out all the water (you can drink this cucumber water!) so you have about 160g of grated cucumber.
  • Place the grated cucumber in a small bowl with the rest of the raita ingredients and stir well. Season with salt and pepper.
  • To serve, divide the kale between four plates, top with the roasted vegetables and tofu and spoon over the cucumber raita. Top with the pomegranate seeds, mixed seeds and avocado, if you like.
  • Enjoy straight away, or refrigerate leftovers separately in sealed containers for 2–3 days and eat cold. Or, to warm up leftovers, place them on a lined baking sheet (without the raita) and heat through in a preheated oven at 180°C/350°F/ Gas 4 for 10 minutes.