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Recipes-with-Nadia-Coetzee-Nutritionist-Root-Your-Health-Perth-Christmas Roasted Orange vegetables with chickpeas, Chermoula and Millet

Christmas Roasted Orange vegetables with chickpeas, Chermoula and Millet

Root Your Health Logo Nadia Coetzee - Nutritionist - Perth




15 min

45 min



185 g Millet or Quinoa

2 tbsp Olive oil

375 ml Vegetable stock

1 Small butternut pumpkin (800 g), peeled and diced (2 cm chunks)

2 Orange Sweet potatoes (500 g), peeled and diced (2 cm chunks)

3 Carrots (350 g) peeled and diced (2 cm chunks)

2 Orange capsicums, deseeded and cut into 2 cm chunks

2 Tomatoes roughly chopped

2 tbsp Honey

Juice of ½ lemon

2 Cans of drained chickpeas

½ Cup flat-leaf parsley, finely chopped

½ Cup coriander leaves, finely chopped


2 Garlic cloves

2 tsp ground cumin

2 tsp paprika

½ tsp Cayenne pepper

Zest of 1 lemon

1 tsp Sea salt

 3 tbsp Olive oil

½ Cup flat leaf parsley, finely chopped

½ Cup Coriander leaves, finely chopped


  1. Use a food processor to make the chermoula by combining all the ingredients and mixing until well combined. Alternatively you can use a mortar and pestle to pound together the garlic, cumin, paprika, cayenne, lemon zest, lemon juice and salt. Whisk in olive oil until well combined.
  2. Preheat the oven at 200 °C, and line large baking tray with baking paper.
  3. Place the diced pumpkin, sweet potato, carrots, capsicum, tomatoes and chickpeas on lined baking tray. Add enough of the chermoula to coat vegetables, keeping some aside for later. Rub into vegetables using your hands and season with salt and pepper.
  4. Roast for 30-35 minutes until vegetables are tender. Remove from oven and drizzle with honey and lemon juice.
  5. In a medium size pot add vegetable stock/water and millet and bring to a boil. Once boiling add lid and turn down temperature to medium heat and cook for 10-15 min until water has disappeared. Remove from heat and rest for 5 min with lid on. Add remaining olive oil and fluff up the grain using a fork.
  6. To serve combine the millet, roasted vegetables and remaining chermoula and stir to combine. Add chopped fresh herbs, olive oil and lemon juice to finish off the salad. Enjoy


You can change quinoa with Quinoa or amaranth for delicious gf alternatives. Can change honey with maple syrup for vegan alternatives and change coriander with basil leaves based on personal preference.

Recipes with

Nadia Coetzee - Nutritionist - Root Your Health Perth Signature