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Sweet Potato, Coconut & Black Bean Tray Bake
This colourful, veggie-packed tray bake is big on flavour and low on effort. Tender chunks of caramelised sweet potato are baked with nutty black beans and sweet baby plum tomatoes in a spiced coconut sauce. Rich and satisfying, it keeps well in the fridge and is perfect for meal prepping.
Ingredients
- 1 red onion
- A thumb of ginger
- A thumb of turmeric
- 500g sweet potatoes
- 250g baby plum tomatoes
- 1 tbsp curry powder
- ½ tsp cinnamon
- 400ml tin of coconut milk
- 400g tin of black beans
- 100g baby leaf spinach
Prep: 15 mins | Cook: 45 mins
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Half-fill and boil your kettle.
2. Trim, peel and finely chop the red onion. Peel and grate the ginger and turmeric (use an apron to protect your clothes from staining, and wash your hands and chopping board straight after preparing the turmeric).
3. Chop the sweet potatoes into 2cm-thick chunks. Add the red onion, ginger, turmeric and sweet potatoes to a large roasting tin. Tumble in the baby plum tomatoes.
4. Sprinkle the curry powder and cinnamon over the veg. Season with salt and pepper. Pour in the coconut milk. Pour in 200ml hot water from the kettle. Gently stir well to mix. Slide the roasting tin into the oven and bake for 30 mins.
5. Meanwhile, drain and rinse the black beans. After 30 mins, remove the tin from the oven. Add the black beans. Stir in the baby leaf spinach. Return the tin to oven and bake for 15 mins till the spinach is wilted and the sweet potatoes are tender. Check for seasoning and add more salt and pepper, if needed.
6. Spoon the tray bake into warm bowls and serve straight away.
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