Spiced Roasted Potato and Butterbean Traybake (Vegan Gluten-Free)

This one-pan Spiced Roasted Potato and Butterbean Traybake is an ideal vegan, high-protein and gluten-free meal that ticks all the boxes. It’s delicious, gently spiced and seasoned and is great for meal prep, too.

I love a good traybake meal, and I am very into roasted baby new potatoes right now, and when tossed with some herbs and spices, some extra veggies and beans, it’s the basis on an amazing meal. This traybake is a one-pan wonder that has so much flavour, colour and texture and is even better served with some pickled cabbage, hummus and greens. It will be an excellent recipe to meal prep at the weekends and either enjoy cold or warm back up in the oven before plating up.

A bowl with fork of Spiced Roasted Potato and Butterbeans
Spiced Roasted Potato and Butterbean Traybake

Why will I love this?

This traybake is amazing:

  • Vibrant, delicious and wholesome
  • Packed with spices and herbs for flavour
  • Full of fibre and protein from the beans
  • Lots of plant points and diversity
  • Contains 14 different plants!
  • Great for the gut
  • Lots of veggies and new potatoes
  • Served with pickled red cabbage
  • High in protein with beans and hummus or whipped tofu spread
  • Naturally egg-free, dairy-free and plant-based
  • Gluten-free and easily nut-free
  • Ideal for meal prep
  • Bakes in 30 minutes
  • Only requires 10 minutes of chopping and prep
  • Delicious cold the next day
  • Add different vegetables depending on what you have

if you already love the sound of this traybake, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the ingredients with weights in the recipe card below, and see my favourite and recommended products in the “shop the recipe” section.

For the tray:

  • Baby new potatoes: when in season, I love to use Jersey Royals, but any small new potatoes are great here.
  • Peppers: I use red or orange peppers.
  • Carrots: these are great for the skin and a boost of vitamins and minerals.
  • Butterbeans: these are so good to bake with as they turn crispy and golden on the outside and soft and tender inside. I use the Bold Bean Co queen butterbeans as they are so plump and juicy. Try chickpeas or lentils, too.
  • Spices: this recipe uses hot smoked paprika, ground cumin and dried oregano to season the dish.
  • Olive oil: for baking.
  • Tenderstem broccoli: for some green goodness (this takes less time to bake than the rest).
  • Salt and pepper: to season.

And for the bowl:

  • Hummus: make homemade hummus using one of my recipes here or buy some. You can also try this with my whipped tofu which is amazing.
  • Salad greens: ant type of salad will be great.
  • Pickled cabbage: this is quick and easy to make, just massage some red cabbage with a pinch of salt and vinegar.
  • Spring onions: to add on top.
  • Pomegranate seeds: for a pop of colour and fruitiness on top.
  • Crushed nuts or seeds: any of your favourites to add some crunch on top.
  • Coriander or mint: for some freshness.

Is this gluten-free and nut-free?

This is naturally gluten-free and to keep it nut-free, use seeds on top.

How do I make this?

This traybake is ready to make in a few steps:

  • Chop the potatoes, beans and other veggies to a tray: and toss with the spices, herbs and olive oil.
  • Bake for 20 minutes then add the broccoli: and bake for a further 10 minutes.
  • Meanwhile, have everything for the bowls ready to go: the hummus, salad bits etc.
  • Plate up the roasted veggies and beans with the hummus: adding some salad, pomegranate, spring onions, nuts/seeds and herbs.

How long will it last?

Keep leftovers for 2-3 days (ideally without the fresh salad leaves as these may wilt) in the fridge in a sealed container. Enjoy cold the next day, or warm back up the traybake part only for 10 minutes in the oven.

A fork in a bowl of Spiced Roasted Potato and Butterbeans
Spiced Roasted Potato and Butterbean Traybake

What other recipes can I try?

For more one pan and traybake ideas:

Close up of a bowl of Spiced Roasted Potato and Butterbean Traybake

Spiced Roasted Potato and Butterbean Traybake (Vegan Gluten-Free)

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This one-pan Spiced Roasted Potato and Butterbean Traybake is an ideal vegan, high-protein and gluten-free meal that ticks all the boxes. It’s delicious, gently spiced and seasoned and is great for meal prep, too.

Ingredients

For the Traybake:

  • 800g baby new potatoes (or jersey royals)
  • 2 peppers e.g. red or orange
  • 4 carrots
  • 2 tins butterbeans (480g total drained weight)
  • 2 tsp hot smoked paprika
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 4 tbsp olive oil
  • 320g tenderstem broccoli
  • Salt and pepper

To Serve:

  • 8 tbsp heaped hummus or whipped tofu dip
  • 4 handfuls salad greens
  • 4 tbsp pickled cabbage
  • 2 spring onions, sliced
  • 4 tbsp pomegranate seeds
  • 4 tbsp crushed nuts/seeds
  • 4 bunches fresh coriander or mint, leaves only

Instructions

  1. Preheat the oven to 180Fan/200ºC and line one large or two trays with parchment paper.
  2. Chop the potatoes, peppers and carrots small chunks. Pat the butterbeans dray and add all of them to the baking tray(s) with the hot smoked paprika, cumin, oregano, olive oil, salt and pepper. Toss well with your hands.
  3. Bake for 20 minutes, meanwhile trim the broccoli and chop into chunks. Add the broccoli after 20 minutes, toss all together and bake for a further 10 minutes. The potatoes will by crispy outside and tender inside when cooked.
  4. To plate up, add some hummus and salad to the bowls and top with the roasted potatoes and beans. Add on the pickled cabbage, spring onions, pomegranate, crushed nuts/seeds and some fresh herbs.
  5. Enjoy straight away or allow the potatoes and beans to cool in the tray and store in the fridge in a sealed container for 2-3 days. Enjoy cold or warm back up for 10 minutes in the oven.

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Spiced Roasted Potato and Butterbean Traybake so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest so please say hello!

With traybake love x

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