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At Swim by Alba HQ, our go to meal is a roasted veg tray bake, it's sooo easy to make and there are so many variations to it! You can pair it with white potatoes or if you want something lighter, sweet potatoes or couscous.

This recipe makes enough for 2-3 portions so you can use the leftovers for meal prep and plate it with various starchy carbs or grains. 


3-4 potatoes

1/4 broccoli head

1 courgette

1/2 tofu packet (i use tofoo naked)

2 carrots - peeled

1 tbsp paprika

1 tbsp vegeta

sprinkle of black pepper

sprinkle of sea salt

sprinkle of plain or almond flour

hot sauce

oil of your choice - we used sunflower

  1. Pre-heat oven to 180°C.

  2. Wash all your veg (obvs)

  3. Chop your potatoes into 1/4

  4. Chop up the courgettes and carrots into small cubes

  5. Chop up your broccoli into small pieces

  6. Use a non-stick tray and add your chopped potatoes and veg

  7. Drizzle some sunflower oil, or if you want to be healthier use olive/coconut oil instead

  8. Season with above spices and mix well

  9. Grab tin foil and cover your tray

  10. Pop in oven for 15 mins

  11. In the meantime prepare your tofu, chop into small cubes and season with the same ingredients as above, coat them in flour

  12. Take the tray out from oven and remove the tin foil

  13. Pop the tray back in the oven for 10 mins

  14. Using a frying pan add some oil and turn on medium heat

  15. Add your tofu and fry, depending on how crispy you want them

  16. Once the tofu is done, check on your veg tray, if you want them more roasted you can keep them in the oven for a further 5-7 mins

  17. Once ready to serve, add some hot sauce to your plate and enjoy ♥️​

This recipe was a request from an OG Swim by Alba babe @khadijahmisr, we can't wait to see how ours turn out!

Love, SBA x

p.s. don't forget to tag us @swimbyalba #swimbyalba


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