Denise says:

  • I love the idea of placing everything on one tray and roasting.
  • This recipes uses a delicious colourful array of vegetables and then garnished with a lemon flavoured tahini dressing, fresh herbs and sliced avocado wedges.
  • Preparation Time  25 minutes
  • Cooking Time: 25 minutes
  • Serves: 4 people


  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, crushed
  • 1 teaspoon smoked paprika
  • 500g sweet potatoes, thickly sliced
  • 500g broccoli, cut into small florets
  • 1 red onion, cut into wedges
  • 2 long red chillies, halved lengthways
  • 400g cooked green lentils -drained and rinsed
  • Dressing
  • 75g tahini 50ml warm water
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cumin ~
  • 1 tablespoon finely chopped fresh mint leaves, plus extra sprigs to serve
  • 4 red radishes, trimmed, quartered
  • 1 avocado, peeled and cut into wedges


  1. Preheat oven to 180C and line a large baking tray with baking parchment paper.
  2. Combine oil, garlic and paprika in a large bowl. Add sweet potato, broccoli, onion, chilli and lentils. Season with salt and pepper. Toss to combine.
  3. Place on prepared baking tray.
  4. Bake for 25 minutes or until vegetables are tender. Cool for 5 minutes.
  5. Meanwhile, whisk tahini, lemon juice, cumin, mint and water until smooth. Season with salt and pepper.
  6. Top lentil mixture with radish and avocado. Drizzle with dressing. Serve sprinkled with extra mint.