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Sweet Potato Traybake

The great thing about a traybake is that it’s easy to prepare and you can let the oven do the rest. It’s that simple.

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Tray bake

  • EAT ME sweet potato Product photo
    500 g sweet potatoes
  • 1 courgette
  • 1 aubergine
  • 2 red onions
  • 1 tin of chickpeas ( 400 g), drained
  • 4 tbsp olive oil
  • 2 cloves of garlic
  • EAT ME Cayenne Pepper Product photo
    1 cayenne pepper
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • 1 tsp paprika powder
  • 15 g curly parsley
  • EAT ME Limes Product photo
    1 lime
  • 50 g cashew nuts

Preparation method

  1. Preheat the oven to 180°C. Peel the sweet potatoes and cut them into half-moon slices of approx 1 cm. Cut the courgette and aubergine into half-moon slices. Slice the onion into thin wedges. Place the vegetables onto a baking tray lined with baking paper.
  2. Rinse off the chickpeas and allow to drain. Spread them over the vegetables.
  3. Pour the olive oil into a bowl. Press the garlic and add to the oil. Halve the cayenne pepper lengthwise, remove the seeds and membrane and finely slice the flesh. Add the cayenne pepper, coriander, cumin, curry powder and paprika powder to the oil.
  4. Finely chop the parsley and add half to the oil. Drizzle or brush the herb oil equally over the vegetables. Roast the traybake in the middle of the oven for about 30 minutes until cooked.
  5. Slice the lime into wedges and roughly chop the cashew nuts. Sprinkle the traybake with the remaining parsley and the cashew nuts. Garnish with the lime.

Tip: make delicious homemade cayenne salsa to add extra spice to your dish.


Nutrition value per person/bite

455 kcal
11 g
22 g
4 g
47 g
11 g
13 g

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