{"id":3042,"date":"2026-03-12T10:29:34","date_gmt":"2026-03-12T10:29:34","guid":{"rendered":"https:\/\/slimmingworld.wpenginepowered.com\/blog\/?p=3042"},"modified":"2026-03-12T18:21:22","modified_gmt":"2026-03-12T18:21:22","slug":"eat-slimming-world-sunday-roast-dinners","status":"publish","type":"post","link":"https:\/\/www.slimmingworld.co.uk\/blog\/eat-slimming-world-sunday-roast-dinners\/","title":{"rendered":"Slimming World roast dinners"},"content":{"rendered":"\n

Who doesn\u2019t love a Sunday roast? There\u2019s no better reason to gather the family around the table \u2013 and with Slimming World, you absolutely can say yes to all the trimmings! Lean meats and vegetables are Free when Food Optimising<\/a>, and we\u2019ve got slimming-friendly recipes for roast potatoes<\/a>, stuffing, gravy \u2013 and even Yorkshire puddings<\/a>! <\/p>\n\n\n\n

All you have to do is choose your favourite roast recipe and we\u2019ll help you create your perfect plate:<\/p>\n\n\n

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Slimming World roast dinner ideas <\/strong><\/h2>\n\n\n\n

Roast chicken with stuffing<\/a><\/strong><\/h3>\n\n\n
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Tender, juicy chicken? Tick. Juicy stuffing balls? Tick. Golden, fluffy-on-the-inside roasties \u2013 tick! This winner winner chicken dinner has it all…<\/p>\n\n\n\n

More for members: Slimming World members will find more roast chicken recipes<\/a> \u2013 plus ideas for how to use your leftovers \u2013 on the exclusive member website.<\/strong><\/p>\n\n\n\n

Roast lemon and mustard pork<\/a><\/strong><\/h3>\n\n\n
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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.<\/p>\n\n\n\n

More for members: There are more than 300 slimming-friendly pork recipes<\/a> on the Slimming World member website \u2013 including a zingy traybake and a sizzling satay stir-fry.<\/strong> Discover two great ways to join here<\/a><\/strong><\/p>\n\n\n\n

Vegetarian roast recipe<\/strong><\/h3>\n\n\n
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Packed with rice, lentils, beans and veg and served with a tasty tomato sauce, this nutty roast is meat-free and full of flavour.<\/p>\n\n\n\n

serves 4
2 Swips per serving
ready in 1 hour 25 mins
vegetarian
freezer-friendly<\/p>\n\n\n\n

What you need:<\/strong><\/p>\n\n\n\n

75g dried brown basmati rice
65g dried puy lentils
1 cal 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 pur\u00e9e
1 tsp Marmite or yeast extract
\u00bd 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<\/p>\n\n\n\n

For the tomato sauce:<\/p>\n\n\n\n

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

What you do: <\/strong><\/p>\n\n\n\n

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, then uncover and set aside.<\/p>\n\n\n\n

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

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 a further 1 minute. Stir in the tomato pur\u00e9e and Marmite (or yeast extract).<\/p>\n\n\n\n

4. Preheat your oven to 180\u00b0C\/fan 160\u00b0C\/gas 4. Spray a 450g loaf tin with low-calorie cooking spray and line with baking paper.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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 for 15-20 minutes, stirring now and then, until reduced and thickened. Stir in the cherry tomatoes and simmer for 2 minutes. Scatter with rosemary sprigs, season to taste and keep warm.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Roast with the most<\/h2>\n\n\n\n

Slimming World members have access to more than 2,400 recipes on the website and the Slimming World app \u2013 including a wide range of roasts, from your Sunday dinner classics to roasts with a twist (like garlicky chicken and Mediterranean fish).<\/strong><\/p>\n\n\n

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