Super colourful and packed with nutrients, this vegetable bake is a great way to create something different with the veg in your HeroGo box.
Made of warm roasted veggies, you’ll love how the avocado and tomato salsa brings a fresh, creamy touch to the whole dish.
Whether you enjoy it as a main, or a side served with grilled chicken, fish or chickpeas, it’s sure to become a new addition to your weekly meal rotation.
Overview:Â
Prep time: 15 minutes
Cook time: 30 minutes
Serves: 2 people
Vegetable bake ingredients:Â
1 aubergine, sliced into rounds
2 large sweet potatoes, peeled & diced
2 red bell peppers, sliced
2 onions, chopped
Optional: carrots, diced
Optional: broccoli florets
Optional: baby asparagus, trimmed
Olive oil
Salt & pepper, to taste
Optional herbs: garlic powder, paprika, thyme, rosemary
Salsa ingredients:
1 avocado, diced
2 tomatoes, diced
1 cucumber, diced
1 lime, juice only
Optional: fresh cilantro or parsley, chopped
Salt & pepper, to taste
Instructions:
Preheat the oven to 200°C.
Put the aubergine, sweet potato, red pepper and onion in a large bowl with the carrot, broccoli and asparagus, if you’re using them.
Add oil, seasoning and herbs, and toss everything well so the veg is coated.
Lay the veg in a single layer on a baking tray.
Roast in the oven for 25 to 30 minutes, or until the veg is tender.
In the meantime, begin preparing the salsa by putting the avocado, tomatoes, cucumber, lime juice and herbs (if you’re using them) in a bowl.
Season well and combine everything gently. Put it in the fridge to chill.
Once the vegetables have finished roasting, you can either serve them immediately with the salsa on the side, or combine the salsa with the roasted veg so the flavours mix together. Enjoy!
Storage tips
When they’re fully cool, put your roasted veg in an airtight container and keep in the fridge for up to 3 days. To help them last longer, store them in the freezer instead.
We recommend storing the avocado salsa in a separate airtight container. Keep in the fridge for up to 3 days.