The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Smoky Garlic Roasted Veg with Rocket & Tahini
Smoky paprika and garlic roast with gooey sweet potatoes, red onions and chickpeas. Toss with spicy quinoa, crunchy corn and rocket. Drizzle with a creamy herb yoghurt & tahini dressing. Irresistible.
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tbsp tahini (Sesame)
- 140g sweetcorn (sweetcorn, water, salt)
- 2 onion
- 2 tsp smoked paprika
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 handful of fresh mint
- 250g spicy Mexican quinoa (67% Organic Cooked Quinoa, 16% Organic Tomatoes, 16% Organic Vegetables (Sweetcorn, Adzuki Beans, Red Peppers), Natural Flavourings, Organic Sunflower Oil, Stabilizer (Organic corn starch), Organic Onion Powder, Sea Salt, Organic Garlic Powder, Organic Cayenne Hot Pepper, Organic Turmeric)
- 2 sweet potato
- 110g baby tomatoes
- 80g rocket
- 230g chickpeas (Chickpeas, water, salt)
- 1 cucumber
- 4 garlic clove
Nutritional Information
Calories: 553
Protein: 14g
Carbs: 65g
Fat: 22g
Smoky Garlic Roasted Veg with Rocket & Tahini
Smoky paprika and garlic roast with gooey sweet potatoes, red onions and chickpeas. Toss with spicy quinoa, crunchy corn and rocket. Drizzle with a creamy herb yoghurt & tahini dressing. Irresistible.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Dice the sweet potatoes into 1cm cubes (peel optional). Roughly chop the onions. Drain and rinse the chickpeas. Finely chop or crush the garlic. Place all on a lined baking tray and toss with the paprika, 2 tbsp oil, a pinch of sea salt and black pepper. Bake for 25-30 mins, until soft and golden.
- Make the salad; roughly dice the cucumber. Halve the tomatoes. Drain the sweetcorn. Pick the mint leaves from the stalks and roughly chop. Combine everything in a bowl and season with sea salt and black pepper.
- Make the tahini dressing; in a small bowl, mix the yoghurt, tahini and remaining herbs. Season to taste with sea salt and stir to combine.
- Boil a half-kettle. Place a medium saucepan on medium heat, add the quinoa and 50ml boiling water. Cook for 2-3 mins, until piping hot. Add to the large mixing bowl along with the roast veg. Toss to combine and season to taste with sea salt.
- Place the rocket on plates, then spoon over the roasted veg & quinoa salad. Garnish with the tahini dressing.
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