Dessertsdeliciouslyella
High Protein Sweet Potato Traybake
Not sure how to ‘eat the rainbow’ when you’re short of time? Make this vibrant, no-fuss midweek meal that’s packed with nutritious veggies and plant-based protein. Finish with a drizzle of our go-to tahini mustard dressing to add maximum flavour.
👥 2 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 200°C / 180°C fan / 390°F.
2
Place the sweet potato cubes onto a baking tray. Drizzle lightly with olive oil, sprinkle with ground cumin, cinnamon, smoked paprika and a pinch of salt. Using clean hands, rub the oil and spices into the sweet potatoes until evenly coated. Bake in the oven for 40–⏱️ 45 minutes, turning halfway through to ensure even cooking.
ground cumin1 teaspoonground cinnamon0.5 teaspoonsmoked paprika0.5 teaspoon
3
While the sweet potatoes are roasting, make the dressing. Pour all of the ingredients into a medium bowl and whisk until smooth and creamy. Add salt to taste.
4
Place the kale into a medium bowl and add ½ teaspoon of olive oil. Massage gently for ⏱️ 1 minute, until darkened and reduced. Add the drained black beans and edamame beans and toss to combine.
5
Once the sweet potatoes have been cooking for ⏱️ 30 minutes, remove from the oven, add the kale and beans to the tray and bake for a further ⏱️ 10 minutes. Remove and serve ½ in a bowl, drizzled with ½ of the tahini mustard dressing and a sprinkling of sesame seeds, if desired. Reserve the remainder of the oven-baked vegetables, beans and dressing for lunch on day 7 of the plan.
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