Balsamic Roast Vegetables

I absolutely love roast veggies, they make such a great base for a meal and are loaded with beneficial nutrients. This is a very satisfying dinner and is a great meat free option that tastes amazing! Both almonds and chickpeas are an excellent source of veggie protein, essential for the growth and repair of cells. Almonds also provide healthy fats and a good dose of Vitamin E for smooth skin and hair.

Sweet potatoes are one of my favourite foods with their creamy texture and subtle sweet taste, using them in this dish not only adds delicious flavour but also fibre, vitamin C and a good dose of B vitamins which are all of great benefit to our bodies.

SERVES - 3 to 6, depending on how big the potatoes & sweet potatoes are)


  • 2-3 large potatoes
  • 1-2 large orange sweet potatoes
  • 1 can of chickpeas (drained and rinsed)
  • 1 large capsicum
  • 1/4 cup almonds (sliced in halves)
  • Handful of fresh herbs (parsley, oregano, rosemary & basil) - finely chopped
  • 1 TBSP cold pressed olive oil
  • 1 TBSP balsamic vinegar
  • 1 tsp pure maple syrup

To serve: (serves - 1)

  • 1/2 head of fresh lettuce (chopped)
  • 4-5 cherry tomatoes sliced in half
  • 1/2 large avocado (mashed with a fork)

Preheat oven to bake 180 degrees celcius Wash and scrub the potatoes and sweet potato, I usually leave the skin on when using organic veggies but peel them if they aren't organic. Wash and slice the capsicum and set aside. Place the potato, sweet potato, almonds and chickpeas into a large oven proof dish. In a separate bowl mix the olive oil, balsamic vinegar, maple syrup and herbs together. Once well mixed pour marinade over the veggies and and mix through well to coat. Place dish in preheated oven for 15 minutes, then mix through the capsicum and place back in the oven for a remaining 20-30 minutes or until golden brown. Serve on top of fresh lettuce, cherry tomatoes, and top with smashed avocado. 

Jessica BennettComment