Looking for a simple mid week meal? This Sweet Potato Bake is for you! Sweet potatoes mixed with diced vegetables that are tossed in warming blend of herbs and spices then topped with grated cheese.

I love that it’s extremely simple to make and adapt depending on what vegetables you have in your fridge. I’ve used Lactofree Mature Cheddar to top but you could change up the cheese to introduce new flavours or use a vegan cheese to make the dish vegan. There’s so many options, but best of all it's a one pan meal so limited washing up!

INGREDIENTS

4 Small Sweet Potatoes

1 Red Pepper

1/2 a Courgette

2 Salad Tomatoes

1/2 an Aubergine

1/4 of a Broccoli

1 Teaspoon Garlic Granules

1 Teaspoon Smoked Paprika

1 Teaspoon Mixed Herbs

1 Teaspoon Salt

1 Teaspoon Tumeric

180g Grated Cheese

METHOD

Preheat your oven to 200°C.

Peel and dice your sweet potatoes. Dice the remaining vegetables.

Place the diced vegetables into a roasting dish pour over some olive oil. Add in the garlic, paprika, mixed herbs, salt and turmeric.

Toss everything said the vegetables are well coated in oil and spice.

Place the roasting dish in the oven for approximately 35 minutes.

Take the vegetables out of the oven and grate over your cheese.

Than place the dish back into the oven for futher 5 minutes until the cheese is melted.

Enjoy!