Easy Roasted Corn, Yellow Pepper & Falafel Oven Bake

 This easy roasted corn, yellow pepper & falafel bake is a delicious roasting tin dinner. Serve it with hummus for a simple weeknight dinner that's dairy-free, plant-based & vegan.

Easy Roasted Corn, Yellow Pepper & Falafel Oven Bake

I'm a big fan of sheet pan dinners, where you just chuck everything in and let the oven do all the work.

This easy roasted corn, yellow pepper, and falafel roasting tin bake is my latest creation, and boy is it good.

It also gets a big thumbs up from my husband and picky teenager, so that's a win.

I like to serve it with hummus swirled with sundried tomato paste, but I've shared some more serving ideas further down the page.

10 Reasons you'll love this sheet pan dinner

Here are a few reasons why this roasted vegetable roasting tin dinner is going to become a new favourite in your house too.

1. It's made with simple ingredients
2. Very little preparation
3. Packed with vegetables
4. A healthy dinner that's full of nutrients, protein, and fibre
5. Added protein from the falafel
6. Budget-friendly meal
7. Can be cooked in an air fryer or oven
8. You can vary it, depending on what veg you have
9. It's very tasty
10. Leftovers are good in a wrap

Are you tempted yet?

What you need to make this roasted corn bake

There's nothing fancy in this recipe, just fresh, simple ingredients. 

Here's what you need:

• Baby corn - or you could use mini corn cobs
• Yellow pepper - you could use a red bell pepper or an orange bell pepper instead
• Sweet potato
• Red onion - or white onion
• Falafel - I used shop-bought falafel, just the traditional falafel, but sweet potato falafels would be good too, and of course, you could add homemade falafel
• Olive oil
• Turmeric
• Paprika
• Garlic powder - or garlic granules
• Dried dill
• Salt & pepper

The full printable recipe with ingredients, method, notes and nutritional information at the bottom of the page after the step-by-step photos.

Either read on, scroll down or use the jump to recipe button at the top of the page.

Variations to the recipe

Here are a few tasty tweaks you can make to this recipe.

• Baby potatoes - add baby potatoes cut into half or thirds, depending on the size
• Onion bhajis - instead of falafel and swap the paprika for cumin and dill for coriander (cilantro)
• Chickpeas - add a can of drained chickpeas
• Chilli flakes - red pepper flakes or fresh chilli pepper for a kick
• Rocket - add fresh rocket (arugula) when serving

Try the recipe as it is, then tweak it each time you make it according to what you fancy or what vegetables you have to use up.

Air fryer or oven

You can make this corn, sweet potato tray bake in an air fryer or oven.

Just remember, if you are roasting in an air fryer, it cooks quicker and is hotter near the top.

If you are oven roasting, you can use a roasting tin, sheet pan or large baking sheet.

For easy clean up you can line with non-stick parchment paper or baking paper.

Whichever way you roast it, just make sure you turn the falafel and veg halfway through so it is golden brown and crisp on both sides before serving.

Serving a roasting tin dinner

I like to serve this corn and falafel bake with hummus, which has some sundried tomato paste swirled through it.

Here are a few ideas for serving it:

• Hummus - with flatbread or toasted pitta bread
• Rice - drizzled with sweet chilli sauce or mango chutney
• Couscous - it works well with couscous too
• Baked potato - on the side with a baked potato and cheese
• Wrap - serve it as a wrap filling with salad leaves
• Baguette - piled on a baguette spread with hummus
• Pasta - tossed through freshly cooked pasta

I'm sure you have some good ideas of how to serve it too.

It really is the perfect weeknight dinner, so do add it to your meal plan this week.

Finish it with a drizzle

When I'm serving this savoury traybake, I like to drizzle some dressing before serving it.

Here are a few quick homemade dressings that work well with this corn sheet pan dinner.

• Easy Catalina dressing
• Ranch dressing
• Vegan feta dressing
• Creamy Italian dressing
• Tahini dressing

They all work really well and add so much flavour.

Storing leftovers

If you have any leftovers, let them cool, then store them in an airtight container in the fridge.

You can keep the leftovers in the fridge for 3-4 days.

The leftovers can be served hot or cold, they are good in sandwiches and wraps.

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How to make roast corn, pepper & falafel bake

A step-by-step photo guide followed by a full printable recipe. 

Step 1

• Preheat the oven.
• Add the chopped vegetables to a large roasting tin, sheet pan or baking tray.

Step 2

• Add the olive oil, spices and herbs.
• Season with salt and black pepper
• Toss well to coat, then spread out in a single layer.
• Top with falafel.
• Roast in the oven, turning partway through so both sides cook well.

Step 3

• While the bake is roasting, flavour your hummus.
• Once it's cooked, serve topped with a drizzle of dressing, fresh herbs and with a good dollop of hummus.
• Enjoy!

roasting tin dinner, one-pan, roasted corn bake, roasted vegetables. roasted veg

Dinner, Main course

Lebanese, Middle Eastern

Yield: 3

Author: Jacqueline Meldrum

Easy Roasted Corn, Yellow Pepper & Falafel Oven Bake

This easy roasted corn, yellow pepper & falafel bake is a delicious roasting tin dinner. Serve it with hummus for a simple weeknight dinner that's dairy-free, plant-based & vegan.

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

• 1 tablespoon olive oil
• 260g (9 oz or 24 ish pieces) baby corn, snapped in half
• 1 red onion, peeled, halved, then thickly sliced
• 1 yellow pepper, topped. deseeded and chopped into chunks
• 1 medium sweet potato, peeled and cut into chunks
• 1 teaspoon garlic powder (garlic granules or freshly crushed garlic)
• 1 teaspoon dried dill
• ½ teaspoon paprika
• ½ teaspoon turmeric
• 1 pinch salt & black pepper
• 12 falafel

Instructions

1. Preheat the oven to 220c / 200c fan / 425f / gas mark 7.
2. Add your chopped veg to a large roasting tin, sheet pan or baking tray.
3. Now add the olive oil, spices, herbs and salt and pepper, then toss to coat.
4. Spread in a single layer, then add the falafel and roast for 35 - 40 minutes (turning halfway through) until the veg is cooked and charring at the edges and the falafel is crisp.
5. Serve with hummus (I like to swirl some sundried tomato paste through the hummus) and drizzled with dressing (choose a dressing over at theveganlunchbox.co.uk).
6. Enjoy!

Notes

1. If you are hungry or dividing this between 4, bulk the meal out with flatbread or toasted pitta bread and be generous with the hummus.
2. You can spice it up with chilli powder or chilli flakes.
3. Leftovers can be stored in an airtight container in the fridge for 3-4 days and are good served in a wrap or sandwich with salad leaves.

Nutrition Facts

Calories

221

Fat (grams)

6 g

Sat. Fat (grams)

1 g

Carbs (grams)

41 g

Fiber (grams)

6 g

Net carbs

35 g

Sugar (grams)

9 g

Protein (grams)

5 g

Sodium (milligrams)

59 mg

Cholesterol (grams)

0 mg

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