Autumnal Roasted Beetroot Tray Bake with Chickpeas, Tofu and Tahini Sauce

A autumnal sheet of roasted beetroot, Hokkaido squash and chickpeas, with crispy tofu and a creamy tahini sauce. The dish is rich in plant-based protein and also suits guests who otherwise eat meat.

By yumbelo · 2 servings · 50 minutes

Ingredients

• 400 g Beetroot (raw)
• 250 g Hokkaido squash
• 1 pc red onion
• 240 g Chickpeas (drained)
• 200 g Plain tofu
• 1 tbsp Olive oil
• 1 tsp Cumin, ground
• 1 tsp Sweet paprika powder
• 1 tsp Thyme, dried
• 30 g Walnuts
• 3 tbsp Tahini
• 1 pc Lemon (juice)
• 150 g Unsweetened soy yogurt
• 1 pc Garlic clove
• 1 tsp Maple syrup
• 1 bunch Parsley
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C top and bottom heat and line a baking tray with baking paper.
2. Peel the beetroot or wash the Hokkaido squash thoroughly, then cut both into pieces about 2 cm in size. Cut the onion into wedges.
3. Toss the beetroot, squash and onion with 1 tbsp olive oil, cumin, paprika powder, thyme, salt and pepper and spread them out on the tray. Roast for about 25 minutes.
4. Pat the tofu dry, cut it into cubes and toss with the drained chickpeas, a little salt and paprika powder.
5. Add the tofu and chickpeas to the vegetables on the tray and bake for another 20 minutes, until the tofu and chickpeas are crispy and the vegetables are soft.
6. Meanwhile, toast the walnuts briefly in a dry pan without fat until fragrant, then chop them roughly.
7. For the dressing, smoothly mix the tahini, lemon juice, soy yogurt, finely grated garlic clove, maple syrup, salt and pepper. If needed, add a little water to reach a sauce consistency.
8. Wash the parsley, pick off the leaves and chop them finely. Divide the roasted vegetables between two plates, drizzle the tahini sauce over them and sprinkle with walnuts and parsley.