Method:
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Preheat the oven to 200c and line a large baking tray with baking paper.
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Whisk together 1.5 tbsp of oil, maple, cumin, paprika, cinnamon and salt into a large mixing bowl, then add vegetables and toss to coat.
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Place vegetables onto an earlier prepared baking tray, place in the oven and cook for 40 minutes, turning halfway through.
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While the vegetables are cooking, prepare the grains according to the package instructions, drain, stir in remaining 1⁄2 tbsp of oil set aside.
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To make the yoghurt sauce, whisk together TCC Gut Health Plain Yog, olive oil, garlic, lemon, salt and pepper in a small mixing bowl and set aside for serving.
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Once the vegetables are cooked, remove from the oven and add to a large mixing bowl along with the cooked grains and chopped parsley. Toss to combine and transfer to a large serving plate. Spoon or drizzle on the yoghurt sauce and serve.
