Potato, Bean, & Asparagus Bake
Serves
4
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
For the tray bake:
1.8 lbs (800 g) baby potatoes, halved
2 red onions, cut into wedges
4.4 oz (125 g) asparagus, chopped
14 oz (400 g) can cannellini beans, drained
1.8 lbs (800 g) baby potatoes, halved
2 red onions, cut into wedges
4.4 oz (125 g) asparagus, chopped
14 oz (400 g) can cannellini beans, drained
For the sauce:
3 tbsp tahini
2 tbsp lemon juice
1 tbsp nutritional yeast
½ tbsp maple syrup
½ tsp sea salt
2 tbsp parsley, chopped
3 tbsp tahini
2 tbsp lemon juice
1 tbsp nutritional yeast
½ tbsp maple syrup
½ tsp sea salt
2 tbsp parsley, chopped
Nutrition
(Per Serving)
Calories
350
Fats
10 g
Protein
11 g
Carbs
54 g
Instructions
- Preheat the oven to 390°F (200°C).
- Place the potatoes and onion into a large baking dish, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to combine. Place the dish in the oven to bake for 15 minutes.
- Add the asparagus and beans to the baking dish, mix, and continue to bake for a further 15 minutes.
- Meanwhile, prepare the sauce by mixing all the sauce ingredients together in a small bowl. Add a splash of water until the sauce reaches a runny consistency.
- Once potatoes and vegetables have cooked, drizzle with the sauce, top with chopped parsley, and serve.