Roast vegetable bake

June 19, 2017

Uncomplicated and delicious, with a LSA and chia seed crust, this is good hot or cold. Serves 6. Per serve: Cal: 611; Fat: 50.1g; Pro: 27.3g; Carbs: 7.7g

Meal Type: Dinner
Recipe Type: LCHF
Serves: 6
Prep time: 00:30
Cook time: 00:30


  • 2 cups Ground LSA powder
  • 1 tablespoon Chia seeds
  • 2 tablespoon Oil, olive
  • 5 Eggs
  • 300 grams Brussel sprout
  • 1 Broccoli
  • 1 teaspoon Salt, Himalayan
  • 0.5 cups Cream, standard
  • 0.5 cups Cheese, Ricotta
  • 0.5 cups Yoghurt, Greek style, full-fat
  • 2 tablespoon Dijon mustard
  • 120 grams Cheese, Feta
  • 0.5 cups Sundried tomatoes


Preheat oven to 200 degrees and line a pie or baking dish (23 cm) with baking paper or coconut oil. Mix the LSA powder, chia seeds, one tablespoon of the olive oil and one egg until well mixed. Press this evenly into the bottom of the dish. Put another layer of baking paper on to cover and pour dried beans (or place an oven proof dish on top) and bake blind for 10 minutes or until cooked. Take out and cool.

Meanwhile, chop broccoli into florets and quarter the brussel sprouts and put into an oven dish and toss with other tablespoon of olive oil and sprinkle with salt. Pop in the oven for around 10-15 minutes or until cooked but still a bit crisp. Take out and set aside.

Use a food processor or a whisk to combine the cream, ricotta, yoghurt, eggs and mustard. Finely chop the sundried tomatoes.

Place the vegetables on top of the base of the bake and pour the cream mixture on top. Top with sundried tomatoes and crumble the feta on top.

Bake for around 30 minutes or until golden on top and set through.

Serve with salad, can serve hot or cold.

*if dairy free, opt for coconut cream as opposed to the ricotta, yoghurt and cream, and use nutritional yeast flakes instead of feta for flavour.

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