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Sweet Potato, Mushroom & Bean Traybake
This simple traybake is full of amazing flavours and so easy to bring together. It's full of veggies, protein-rich beans, smoky paprika and a creamy roasted garlic dressing. Any leftovers make a super delicious lunch the next day.
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 180°C / 400°F. Add the sweet potato, mushrooms, red onion, paprika, oregano, olive oil, 1 teaspoon salt and ½ teaspoon ground black pepper to a large baking tray; toss together until combined.
mushrooms9 ozdried oregano0.5 teaspoonolive oil2 tablespoons
2
Slice the top off the garlic bulb, so that you can just see the inside of the cloves, drizzle with olive oil and wrap tightly in foil. Tuck into a corner of the baking tray and place the tray in the oven. Cook for ⏱️ 30 minutes, stirring halfway, until golden.
olive oil2 tablespoons
3
Remove the tray from the oven, then stir in the black beans, butter beans, cherry tomatoes and ginger. Return to the oven for 15–⏱️ 20 minutes, until the tomato skins begin to burst.
4
To make the garlic yoghurt, carefully squeeze the flesh of the garlic (it will be hot) into a small bowl. Stir in the coconut yoghurt and add a pinch of salt.
5
To serve, top the vegetables and beans with the lime juice, zest, chilli flakes (if using), coriander and a pinch of sea salt flakes. Serve the roasted garlic yoghurt on the side.
lime1
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