Make This Fibre-Filled Roast Veggie One Pan On Your Next Meatless Monday

All you need is one pan and a good show on Netflix. 

Jessical Sepel Roast Vegetable One Pan
Image: Supplied by Jessica Sepel

Jessica Sepel is one for keeping her cooking simple. Just like you and I, she often rotates the same meals every week. That being said, as a nutritionist, she knows how important a varied diet is to meeting one’s nutritional needs. So, she does what any health nut would do and packs each dish full of veggies and flavours. Case in point: this roasted vegetable one pan.

“I love to keep my cooking easy and simple, but that doesn’t mean I sacrifice flavour or excitement! There’s nothing boring about this veggie one pan! Roasted lemon wedges are the perfect addition and the goats cheese sauce is divine. Hope you love,” says Jess.

All you need is one pan and a good show on Netflix.

Roasted Vegetable & Goats Cheese One Pan

Serves: 2 as a main, 4 as a side

Ingredients

  • 1 can organic white beans, drained and rinsed
  • 1 sweet potato, peeled and sliced into wedges
  • 2 beetroots, chopped into wedges
  • 1 red onion, skin removed and chopped into wedges
  • 1 lemon, chopped into wedges
  • 10-12 Brussel sprouts, sliced into half
  • 1 small bunch of kale, leaves removed from stem
  • 1 tbsp olive oil
  • Handful of baby spinach
  • Himalayan salt
  • Sesame seeds, chilli flakes to decorate

Goats Cheese Dressing

  • 80g marinated goats cheese
  • 2 tbsp olive oil
  • 1/2 lemon, juiced

Method

  1. Preheat oven to 180°
  2. Line a baking tray or pan with baking paper and add chopped sweet potato, beetroot, lemon wedges, red onion and Brussels sprouts. Drizzle with 1 tbsp olive oil and season generously with salt. Roast in oven for 30 minutes.
  3. After 30 minutes, remove pan from oven and add white beans and kale. Drizzle with remaining olive oil and season with salt. Return to oven for a further 15 minutes, until beans are warmed and kale is crispy.
  4. Meanwhile, to make goats cheese dressing, combine all dressing ingredients in a small bowl and whisk until smooth.
  5. Remove pan from oven, add baby spinach leaves and drizzle goats cheese dressing over roasted vegetables and beans. Sprinkle with sesame seeds and chilli flakes, if using.

Now we’ve got dinner sorted, let Jess help you out with the rest of your day on a plate. For breakfast, try her cacao porridge. For lunch, we recommend her three vegan buddha bowls and as for a snack, you can’t go past her next-level chai-spiced banana muffins.