One-Tray Mumbai Prawn & Root Veggie Toss
with Yoghurt & Spring Onion
Nothing beats an easy weeknight dinner and this one ticks all the boxes, with all the magic happening in the oven. Potato, cauliflower and carrot roast to perfection, then add Mumbai-spiced prawns on the same tray for fuss-free fare. Finish off with a drizzle of yoghurt and a sprinkling of spring onion!
Allergens:
Crustaceans
•Milk
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total30 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
3 packet
Potato
2
Carrot
1 sachet
Mumbai Spice Blend
200 g
Peeled Prawns
(Contains: Crustaceans; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1
Spring Onion
1
Beetroot
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Calories328 kcal
Energy (kJ)1370 kJ
Fat6.8 g
of which saturates1.8 g
Carbohydrate37.4 g
of which sugars20.3 g
Dietary Fibre9 g
Protein21.2 g
Sodium916 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced.
- Roughly chop potato and carrot into large chunks.
- Cut beetroot into bite-sized chunks.
2
- Place veggies and potatoes on a lined oven tray. Sprinkle over Mumbai spice blend, drizzle with olive oil, season with salt and toss to coat.
- Roast until just tender and brown around edges, 12-15 minutes.
TIP: If your baking tray is crowded, divide between two trays.
3
- Remove tray from oven, add peeled prawns and a drizzle of olive oil. Season with salt and pepper and toss to combine.
- Bake until pink and starting to curl up, a further 8-12 minutes.
4
- Thinly slice spring onion.
- Divide Mumbai prawn and root veggie traybake between bowls. Drizzle over Greek-style yoghurt. Garnish with spring onion to serve. Enjoy!
