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Who doesn’t love a Sunday roast? There’s no better reason to gather friends and family around the table than the promise of a delicious feast of your roasted favourites.

With Slimming World, you can absolutely say yes to a Sunday roast with all the trimmings! Lean meats and vegetables are Free when Food Optimising, and we’ve got slimming-friendly recipes for roast potatoes, stuffing, gravy… even Yorkshire puddings

Luckily, we’ve done the menu planning for you. All you have to do is choose your favourite roast recipe and we’ll help you create your perfect plate:

Slimming World roast dinner ideas 

Roast chicken with stuffing

Slimming World roast chicken dinner

A traditional favourite, complete with low Syn stuffing!

MORE FOR MEMBERS: Slimming World members will find more roast chicken recipes – plus ideas for how to use your leftovers – on the exclusive member website.

Roast lemon and mustard pork

Roast lemon and mustard pork - September shopping list - Slimming World Blog

Our delicious pork loin served with one-pan roasties and veg is completely Free (so no weighing, measuring or counting!) on the Slimming World plan.

MORE FOR MEMBERS: There are more than 350 slimming-friendly pork recipes on the Slimming World member website – including a zingy traybake and a sizzling satay stir-fry.

Roast beef with horseradish

Slimming World roast beef sunday dinner

Who says you can’t have your favourite sauces on the side? With Slimming World you can! This tender roast beef is a tasty treat.

MORE ON THE BLOG: Fancy roast beef and Yorkshire puddings? You’ll find our step-by-step guide to perfect puds here

Vegetarian roast recipe

Slimming World vegetarian roast

Packed with rice, lentils, beans and veg and served with a tasty tomato sauce, this nutty roast is meat-free and full of flavour.

serves 4
2 Syns per serving
ready in 1 hour 25 mins
vegetarian
freezer-friendly

What you need:

75g dried brown basmati rice
65g dried puy lentils
low-calorie cooking spray
1 medium onion, chopped
1 celery stick, chopped
2 tsp freshly chopped herbs (eg parsley, thyme, rosemary, sage), plus freshly chopped parsley, to serve
1 tsp paprika
2 tbsp tomato purée
1 tsp Marmite or yeast extract
½ x 400g can cannellini beans, drained and rinsed
1 medium carrot, coarsely grated
1 large egg, beaten
15g pecans, roughly chopped
1 level tbsp reduced-fat Cheddar cheese, coarsely grated

For the tomato sauce:

1 tsp freshly chopped rosemary, plus sprigs to serve
3 garlic cloves, crushed
2 x 400g cans peeled cherry tomatoes in juice, juice reserved

What you do: 

1. Put the rice, 150ml boiling water and a pinch of salt in a small saucepan over a high heat. Cover and bring to the boil, then reduce the heat to low and cook for 25 minutes, by which time all the water should have been absorbed. Turn off the heat and leave for 5 minutes, still covered. Uncover and set aside.

2. Meanwhile, put the lentils in a saucepan of cold water, bring to the boil over a high heat then reduce the heat to low and simmer for 20 minutes or until tender. Drain and set aside.

3. At the same time, spray a non-stick saucepan with low-calorie cooking spray and place over a low heat. Add the onion, celery, herbs and some seasoning, then stir, cover and cook for 10 minutes or until soft. Uncover, stir in the paprika and cook for 1 minute more. Stir in the tomato purée and Marmite or yeast extract.

4. Preheat your oven to 180°C/fan 160°C/gas 4. Spray a 450g loaf tin with low-calorie cooking spray and line with baking paper.

5. Tip the cannellini beans into a mixing bowl and crush into a paste with a masher. Add the cooked vegetables, carrot and egg and mix well, then stir in the rice, lentils and some seasoning. Spoon the mixture into the loaf tin and lightly level the top. Sprinkle evenly with the pecans and cheese and bake for 45 minutes.

6. Meanwhile, make the tomato sauce. Spray a non-stick saucepan with low-calorie cooking spray and place over a medium heat. Add the rosemary and garlic then, when they start to sizzle, add the tomato juice from the cans and simmer, stirring now and then, for 15-20 minutes, until reduced and thickened. Stir in the cherry tomatoes and simmer for 2 minutes. Scatter with rosemary sprigs, season to taste and keep warm.

7. Lift the roast out of the tin and leave it to sit for 5 minutes before slicing. Scatter over the parsley and serve hot with the tomato sauce and your favourite vegetables.

Slimming World members have access to over 1,500 recipes on the website and the Slimming World app – including a wide range of roasts, from your Sunday dinner classics to roasts with a twist (like garlicky chicken or Mediterranean fish).

Find out more about joining Slimming World here.

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