Sweet Potato, Mushroom & Bean Traybake
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
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Ingredients
4 servings
- 4 medium sweet potatoes
- 9 oz mushrooms
- 2 red onions
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 1 x 14 oz tin black beans
- 1 x 14 oz tin butter beans
- 1 pack cherry tomatoes
- 1 thumb-sized piece ginger
- 1 lime
- pinch of dried red chilli flakes
- handful of coriander
- pinch of flaky sea salt
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Preparation
Step 1
Preheat the oven to 180°C / 400°F. Add the sweet potato, mushrooms, red onion, paprika, oregano (if using), olive oil, 1 teaspoon salt and ½ teaspoon ground black pepper to a large baking tray; toss together until evenly combined.
Step 2
Slice the top off the garlic bulb, so that you can just see the inside of the cloves, then drizzle with a little olive oil and wrap tightly in foil. Tuck into a corner of the baking tray, then place the tray in the oven. Cook for 30 minutes, stirring halfway, until the vegetables are tender.
Step 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.
Step 4
Once the vegetables have cooked, unwrap the roasted garlic and carefully squeeze the flesh of the garlic into a small bowl (once cool enough to handle). Stir in the coconut yoghurt and add a pinch of salt.
Step 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.
Step 6
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