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45 • minutes
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6 • people
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Whole Roast Cauliflower & Black Bean Traybake

5/5 (2)


  • tick1/2 cauliflower, stems + leaves included
  • tick1/2 broccoli
  • tick400g baby potatoes
  • tick1 carrot
  • tick1 zucchini
  • tick200g brussels sprouts
  • tick2 tbsp Chantal Organics Extra Virgin Olive Oil
  • tickSalt and pepper
  • tick2 large handfuls baby spinach leaves
  • tick1/2 cup unsweetened yoghurt or coconut yogurt for dairy free
  • tick1 can Chantal Organics Black Beans
  • tick1 lemon, zest & juice
  • tick1/4 cup Chantal Organics Hemp Seeds


  • Step 1.

    Preheat the oven to 180ºC fan bake, and line an oven tray with baking paper.

  • Step 2.

    Wash and cut the cauliflower into bite size pieces, including stem, and place on tray. Set leaves aside.

  • Step 3.

    Peel carrot, wash the broccoli and cut both into bite size pieces and add to tray. Drizzle with 1 Tbsp oil, season with salt + pepper and place in centre of oven to bake for 20 minutes while you prepare the rest of the ingredients.

  • Step 4.

    Wash and cut Brussels spouts in half, wash and cut zucchini and cauliflower leaves into bite size pieces. Toss with remaining 1 Tbsp oil, season with salt + pepper. Add these veggies to the others and cook another 15 to 20 minutes, or until all the veggies are cooked through and have turned golden.

  • Step 5.

    Remove from oven and scatter drained beans and washed spinach leaves over top. Dollop spoonfuls of yoghurt over vegetables, and sprinkle lemon zest, juice and hemp seeds. Serve warm straight from the tray

Chantal Organics Products used

Hemp Seeds
Extra Virgin Olive Oil
Black Beans

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