Piri piri roasted vegetable bake
If you're after a bold, fiery, and nourishing dinner that’s easy to prep and bursting with colour, this Piri Piri Roasted Vegetable Bake ticks all the boxes. It’s the kind of throw-it-in-the-oven meal that feels indulgent but is packed with whole plant foods, making it perfect for fat loss, hormone balance, or simply feeling amazing after you eat.
Why You'll Love It:
High in fibre, flavour, and antioxidants
Oil-free, vegan, and gluten-free
Simple, affordable ingredients
Meal-prep friendly – stores well for 2 days
🕒 Prep Time: 15 mins
🔥 Cooking Time: 40 mins
👥 Serves: 2
📦 Store leftovers in the fridge for up to 2 days
One of the most significant objections to a predominantly whole-foods, plant-based diet we hear is, ‘I don’t have the time.’
That’s why we created ‘Speedy Vegan’ It contains 30 delicious recipes that have 15 minutes or less prep time for multiple servings!
Optimising your nutrition has never been easier!
This is a simple and fun recipe that would make a great alternative for takeaways, so…
let’s get cooking!
Servings: 2
Macros (per serving)
510kcal, protein 24g, carbs 70g, fat 11g
INgredients
450g potatoes, chopped into 1-inch chunks
6 tsp piri piri spice mix (or to taste – see below)
Salt to taste
400g pre-chopped Mediterranean vegetables (e.g. mushrooms, red onion, bell peppers)
1 large corn on the cob, chopped into 6 slices
100g cherry tomatoes
100g radishes, halved
½ can chickpeas, drained and rinsed
3 tbsp nutritional yeast
4 garlic cloves, skins on
2 tbsp tahini
Fresh herbs (coriander and parsley work great)
Salad greens to serve
Instructions
Preheat your oven to 190°C (375°F).
Prep the potatoes: Place them in a bowl, add 2 tsp piri piri spice mix and a little salt (depending on your mix), and stir to coat. Transfer to a lined baking tray and roast for 20 minutes.
Prep the rest: In a large bowl, combine the Mediterranean veg, corn, tomatoes, radishes, and chickpeas. Add the remaining 4 tsp piri piri spice mix and salt to taste. Toss to coat.
Layer it up: After the first 20 minutes, add the veg mix, nutritional yeast, and whole garlic cloves to the tray. Toss everything together and roast for another 20 minutes, flipping halfway through.
Serve it up: Drizzle with tahini, scatter over some fresh herbs, and serve with your favourite salad greens.
TIP: If you want to make your own spice mix, blend chilli powder, paprika, cumin, black pepper, onion powder, garlic powder, and ground coriander. Avoid spice blends with sugar listed as the first ingredient.
Much Love,
Paul & Gemma
Hench Herbivore
