Here I share my favourite vegan recipes that are not only delicious, but they are vibrant, wholesome and designed to nourish you from the inside out with vegan and vegan curious followers.
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.
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.
Spiced Roasted Potato and Butterbean TraybakeSpiced Roasted Potato and Butterbeans
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.
Spiced Roasted Potato and Butterbean TraybakeSpiced Roasted Potato and Butterbean Traybake
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.
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
Preheat the oven to 180Fan/200ºC and line one large or two trays with parchment paper.
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.
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.
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.
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 Twitter, Facebook and Pinterest so please say hello!