sweet potato, kale + butter bean traybake

locorcoran

This is my kind of cooking.

Flavoursome, healthy, interesting and most importantly – easy! The perfect weeknight dinner or as an accompaniment to a casual bbq – I’m always looking for ways to jazz up the humble cooked snag!

We’re letting the oven do the work here – roasting everything to a gnarly perfection.

A simple and humble roast vegetable and bean traybake served on a bed of a refreshingly spiced yoghurt, if you’re looking for ways to “up” the vege, then this one’s for you.

Giving the sweet potato a sprinkling of dried oregano before popping it in the oven to give it a little head start.
I love tinned butter beans and always keep them in the pantry.
Once the sweet potato has softened, it’s time to add the butter beans, almonds and kale.
Roasted nicely without letting it go too far and burning.
You’ll want a nice large round white platter here.
The combination of the spiced cold yoghurt and the hot beans and veggies here really works a treat.

variations

  • Go ahead and replace the sweet potato with pumpkin if you prefer.
  • Tinned brown lentils can be used instead of the butter beans.
  • I’ll often substitute the almonds for walnuts, my absolute favourite. Just be careful not to burn them.
This can be served as an accompaniment to a nice piece of grilled steak or fish, or can be enjoyed simply as is.
Family dinners. Sausages and snags on the barbie with this sweet potato, kale and butter bean traybake with steamed broccoli, fried rice and a simple slaw. A loaf of sliced bread and a bottle of tomato sauce is on the table, naturally.

sweet potato, kale + butter bean tray bake

This makes for a terrific vegetarian meal or as part of a barbecue spread.

As with most of my veggie recipes, I don’t like being too precise with the measurements. Go ahead and adjust the recipe depending on how many people you’re feeding.

1 x sweet potato, peeled + chopped into small pieces
1 x can of butter beans, drained
A good couple of handfuls of roughly chopped kale
A scattering of almonds
Dried oregano
Olive oil
Salt and freshly cracked pepper

spiced yoghurt
A good couple of large spoonfuls of natural yoghurt
A couple of shakes of the sweet chilli sauce bottle
A sprinkling of ground coriander
A sprinkling of turmeric
Salt and freshly cracked pepper

  • Add the sweet potato to a large roasting pan, sprinkle with some dried oregano, drizzle with olive oil and season with salt and pepper. Roast in a hot oven for 15 minutes.
  • Add the butter beans, kale and almonds to the pan with the sweet potato and season them with salt and pepper and a drizzle of olive oil too. Roast for another 10 minutes or until nicely roasted.
  • Make the spiced yoghurt* and smear it onto a large serving platter before tipping the hot sweet potato/bean/kale/almonds over the top. Serve immediately.

*To make the spiced yoghurt, simply mix all ingredients together in a small bowl using a fork.

If you make this recipe I’d love to hear your thoughts. Please feel free to leave a comment below. And don’t forget to tell your friends about Lo’s Kitchen.

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