pumpkin traybake with ras el hanout

If you’re a fan of easy and quick dinners, make this easy and delicous pumpkin traybake with ras el hanout!

Have you heard of traybake dinners? I think it’s such a convenient way of cooking for if you’re in a rush or for when you’re feeling completely worn out.

Traybake dinners are so quick because you just toss all the ingredients on a large baking tray, season it and bake it. That’s all! And then you can dig in straight away.

This recipe for pumpkin traybake with ras el hanout is just that, an easy dinner that also happens to be low carb and chockfull of veggies! We’re roasting a whole pumpkin together with peppers and zuchinni. The vegetables are roasted until super sweet and tender. They have a sweet and charred taste. Roasting veggies makes them even more delicious, because it brings out so much flavor!

The ras el hanout spice mix gives this dish some middle eastern flair. It’s a delicious spice mix that you can buy at middle eastern stores or maybe even in your local supermarket.

This dish is low in calories but is also super filling. You can serve it just as it is, to two hungry people or you could eat it accompanied with a little whole wheat couscous for example. It won’t be low carb anymore, but it can feed 4 people that way easily. I also recommend eating it with a little bit of fresh zingy greek yogurt on the side.

If you leave out the feta in this recipe, then this dinner is totally vegan and just as great!

Servings: 2-4

Ingredients to make this pumpkin traybake with ras el hanout:

• 1 small pumpkin, skin on ( about 1 kg), cut in 2 cm chunks
• 1 zuchinni, halved lengthwise and cut in thick slices
• 2 pointed red peppers, in rough chunks
• 125 grams cooked chickpeas ( from a can or frozen)
• 1/2 tbsp ras el hanout spice blend
• 1/2 tsp smoked paprika
• 1 tsp ground cumin
• 1/4 tsp dried chilli flakes
• sea salt and pepper
• olive oil

to serve:

• 2 tbsp chopped raisins
• 1 tbsp roasted pumpkin seeds or slivered almonds
• 50 grams feta, crumbled (optional)
• greek yogurt  

Method:

1. Preheat your oven to 200 C.
2. Add all of the prepared vegetables and chickpeas to a large baking sheet/tray.
3. Add all of the spices, a drizzling of olive oil and season generously with sea salt and pepper. Toss together with you hands or use two spoons.
4. Bake for about 30-35 minutes until the veggies are tender and charred.
5. Top the dish with the crumbled feta, chopped raisins and the pumpkin seeds.
6. Serve with greek yogurt and enjoy!