Potato, pumpkin, zucchini and carrot layered in coconut cream sauce.
A bake for any occasion.
Preheat oven to 200°C/390°F.
Whisk together all cream sauce ingredients until combined and beginning to thicken.
Layer the vegetables in a large baking dish: start with a base of potato slices, then pumpkin, zucchini and carrot. Scatter broccoli over the top. Add a final layer of potato.
Pour the cream mixture evenly over the top. It will flow through the vegetables as it cooks.
Bake for 75 minutes. At the halfway point, push the top layer firmly down with a spatula until the cream 'swallows' the vegetables — this distributes the sauce through all layers.
Test with a fork to ensure all vegetables have softened. Serve as a side or enjoy on its own.
Per serve. Recipe serves 6.
A good source of potassium and vitamin C — potassium restores the electrolyte balance lost through sweat during training, optimising muscle recovery. Vitamin C supports iron absorption and immune health.
Rich in vitamin C, potassium and beta-carotene for vitamin A. Adds a natural sweetness to the bake and a vibrant orange colour between the pale potato layers.
Provides sulforaphane, vitamin C and folate in the bake. The scattered broccoli creates pockets of intensely flavourful, slightly caramelised florets throughout.
Creates the rich, creamy sauce base that sets into a satisfying, velvety texture as the bake cooks. The nutritional yeast adds a savoury, cheesy depth.
Just think potato bake, but with extra veggies. The pressing-down step at the halfway mark is non-negotiable — it's what distributes the cream through all the layers rather than leaving it pooled at the bottom. Vegetables vary in moisture, so the fork test at the end is more reliable than timing alone.