Roasted Swede & Chimichurri From 7 Day Vegan Challenge

Swede is so underestimated and under used. I remember having it a lot as a kid, especially as a mash. This recipe is a lovely traybake with lots of extra zing!
Total Time
40 Minutes
For the Roasted Swede:
600–800g of swede
2 tbsp of olive oil
1 handful of baby spinach
1 handful of watercress
Salt and freshly cracked black pepper
Steamed quinoa or sourdough toast, to serve (optional)
For the Chimichurri:
30g of parsley, chopped
30g of coriander, chopped
2 garlic cloves
1 shallot, finely diced
1⁄2 red chilli
Juice of 1 lime
60ml of olive oil
Salt and freshly cracked black pepper
Step 1
Preheat the oven to 210°C (420°F/Gas 7).
Step 2
Prepare the swede by peeling it, cutting it in half and slicing into half moons, around 1 cm/1⁄2 in thick.
Step 3
Line a baking sheet with baking parchment and arrange the swede on the sheet, then drizzle with olive oil and sprinkle with salt and pepper to taste. Cook in the oven for 20–30 minutes until lovely and golden brown.
Step 4
While the swede is cooking, prepare the chimichurri by adding all the ingredients to a mini-blender and pulsing. Don’t over-blend as you still want a chunky texture.
Step 5
Once the swede is cooked, drizzle with the chimichurri and scatter watercress or baby spinach across the tray. Enjoy with steamed quinoa, sourdough toast, or as is.

Recipe Courtesy Of 7 Day Vegan Challenge: Featuring Over 70 Tasty Recipes and Menu Plans By Bettina Campolucci Bordi

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