Tofu and Sweet Potato Tray Bake with Spinach, Coriander and Miso Pesto

Ingredients (Serves 4)

For the traybake

• 1 tbsp 1 tbsp olive oil
• 500 g 17.7 oz sweet potatoeschopped into 4cm cubes
• 1 tsp 1 tsp cumin (ground)
• 0.5 tsp 0.5 tsp smoked paprika
• 500 g 17.7 oz broccolicut into 2cm florets
• 300 g 10.6 oz firm tofu2cm cubed
• 150 g 5.3 oz red onioncut into wedges
• 1 1 chickpeas (can)drained and rinsed

For the pesto

• 50 g 1.8 oz baby spinach
• 30 g 1.1 oz coriander
• 1 tbsp 1 tbsp miso paste
• 1 tsp 1 tsp toasted sesame oil
• 4 tbsp 4 tbsp extra virgin olive oil
• 1 1 garlic clovesroughly chopped
• 1 1 limejuiced
• 1 tbsp 1 tbsp tahini
• 1 tbsp 1 tbsp mirin
• 50 ml 1.7 fl oz water

To garnish

• 1 tbsp 1 tbsp toasted sesame seeds