Embrace the cozy flavors of fall with this easy Sweet Potatoes and Red Kidney Beans Traybake! Packed with roasted veggies, warming spices, and plant-powered protein, it's a hearty, wholesome meal perfect for chilly evenings."
Ingredients:
2 large sweet potatoes, cut into chunks
1 red bell pepper, sliced
1 zucchini (courgette), sliced
1 red onion, sliced
1 carrot, cut into sticks
1 can (400g) red kidney beans, drained and rinsed
2 garlic cloves, minced
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried thyme or rosemary
Salt and pepper, to taste
Lemon wedges for serving (optional)Fresh parsley or coriander (optional)
Instructions:
Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
In a large bowl, mix together olive oil, smoked paprika, cumin, thyme, garlic, salt, and pepper.
Toss the sweet potatoes, red bell pepper, zucchini, red onion, and carrot in the seasoned oil until well coated.
Spread the vegetables on the prepared tray and roast for 25 minutes.
After 25 minutes, remove the tray, add the red kidney beans, and toss them with the roasted vegetables.
Return to the oven and bake for another 10-15 minutes, until the sweet potatoes are tender and slightly caramelized.
Serve with a drizzle of lemon juice and sprinkle with fresh parsley or coriander for extra flavor.
Enjoy your vibrant and hearty veggie traybake.
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