Green and white bean veggie traybake recipe

This easy vegetarian mid-week dinner recipe is a one-tray wonder, roasting together potatoes with green beans, butter beans and vegetables

Vegan, vegetarian, dairy-free, gluten-free, healthy, easy dinner

Prep: 10 min  |  Cook: 45 min  |  Total time: 55 min

Serves 4

White and green bean bakeSave yourself from washing-up with this easy, filling vegetarian dinner. Cooking everything together in the one tray keeps things simple. The potatoes go in first to get tender and crispy before adding the beans, vegetables and tasty garlic lemon dressing.

This meal is full of fibre and plant protein so it’s really satisfying. Tomatoes and green beans boost the vitamin content, making a well-balanced meal. You can top with off with a fried egg for a treat or keep it vegan and serve alone. It could also serve as a hearty side dish.

White and green bean veggie bake with egg

Ingredients

  • 400g baby potatoes (washed, and larger ones halved)
  • 150g baby plum tomatoes (halved)
  • 100g fine beans (trimmed & cut into thirds)
  • 1 tin butter beans (drained)
  • ½ red onion (diced)
  • 2 garlic cloves (finely chopped)
  • 1 lemon (juice only)
  • 1 tsp cayenne
  • 1 tsp tamari
  • ½ tsp mustard
  • Olive oil

Method

  1. Preheat the oven to 200C
  2. Drizzle the potatoes with olive oil, season with salt and pepper and roast in a large roasting tray for 35mins
  3. Combine all the other ingredients in a bowl with a drizzle of olive oil and toss to combine
  4. After 35mins add the rest of the vegetables to the roasting tray and pop back in the oven for another 10mins or so
  5. Divide between two bowls or plates and serve with an optional fried egg on top, alternatively could be used as a side dish for 4 people
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Green and white bean veggie traybake
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