Sweet Potato Traybake with Satay Sauce

This effortless traybake features a balanced mix of ingredients, drizzled with a delicious wild lime & macadamia satay sauce. Finish with a squeeze of lime, and you've got a delicious, filling weeknight dinner.

 Product: Wild Lime & Macadamia Satay Sauce

Serves 4 

Effort: Easy 

Prep time: 10 mins 

Cook time: 35 mins 

Gluten-free

Ingredients

• 2 medium sweet potatoes
• 1 large broccoli head or bunch of broccolini
• 1 can of chickpeas, drained
• 1 tbsp coconut oil
• 1 garlic clove, minced
• 2 spring onions, diced
• A handful of chopped macadamia nuts, toasted (optional)
• Salt & pepper
• ½ cup (or more) of Wild lime and macadamia satay sauce
• Juice of 1 lime
• Fresh coriander, to serve
• Lime wedges, to serve

Instructions

1. Preheat the oven to 200°C/180°C fan.
2. Chop the sweet potatoes, broccoli, and capsicum into large wedges. Place them on a roasting tray along with the chickpeas, garlic, and coconut oil. Toss everything together.
3. Season with salt & pepper and roast in the oven for 35 minutes, or until the sweet potatoes are cooked through.
4. Optionally, sprinkle the chopped macadamia nuts on top for the last 5 minutes of roasting to toast them.
5. Once cooked, pour over the wild lime and satay sauce and gently toss through the veggies.
6. Sprinkle with the chopped spring onion, coriander, and fresh chilli (if using). Squeeze the lime juice over the top and serve warm with extra lime wedges on the side.

Serving Suggestions

• Serve this dish with crispy coconut chicken strips and extra satay sauce for dipping.
• Alternatively, pair it with roasted chicken pieces.
• This dish can be made with regular satay sauce too! Simply swap the macadamia nuts for peanuts and use the same amount of satay sauce you have on hand.