Roasted beets & sweet potatoes with couscous
Serves: 4
  • 4-6 raw beetroot, peeled and chopped into rough cubes
  • 3 medium sweet potatoes, sliced
  • 500g baby carrots (Chanteny or similar) - optional
  • 2 cloves garlic, thinly sliced
  • 1-2 tablespoons olive oil
  • 2 teaspoons fresh or dried thyme
  • 240g couscous (half a standard packet)
  • 50g almonds (a small handful), chopped
  • 50g raisins (a small handful too)
  • Good quality olive oil for drizzling
  • Ground black pepper
  • 50g soft goats cheese - optional
  1. Preheat the oven to 200C / 400F / Gas 6 / Fan 190C.
  2. Spread the veg, including the garlic, in a roasting pan or large ovenproof dish.
  3. Add the herbs and olive oil. Mix thoroughly so that the veg is well coated. Don't be tempted to add extra oil though or everything will end up soggy.
  4. Cook for 40-50 minutes (keep checking - cooking time depends on the size of your cubes).
  5. Make the couscous according to the instructions on the pack, adding the almonds and raisins before pouring in the hot water. Stir and leave to stand.
  6. Serve the roasted veg on a bed of couscous. Drizzle with olive oil if desired and smother in black pepper (not optional in our book but you decide). If you want the dish to be vegan, eat immediately. If not, crumble some goats cheese on top if you fancy.
Recipe by Veggie Runners at