Comment RECIPE and I’ll DM you a link :) Day 22 of 100: Harissa Butter Beans & Sweet Potato Tray Bake
Weeknight dinners are sorted with this one-tray harissa and sweet potato bake. With chewy sun-dried tomatoes and creamy coconut milk sauce, it is a delicious main meal best mopped up with crusty sourdough bread.
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Recipe by Liz Douglas from Glow Diaries
This creamy and mildly spiced Harissa Butter Bean & Sweet Potato Bake is a delicious one-tray dinner that is perfect for busy weeknights. A delicious way to make a nutritious, vegan dinner with minimal hands-on time and very little clean up.
Total Time 50 minutes
Servings 4 people
Calories 594kcal
Ingredients
1 tsp harissa
140 g sundried tomatoes in oil
800 g canned butter beans drained and rinsed
1 large yellow (brown) onion
600 g sweet potato (about 2 large sweet potatoes)
4 cloves garlic unpeeled
1/4 cup tomato paste (concentrate, not puree)
400 ml canned coconut milk unsweetened
1 tsp vegetable stock powder (bouillon)
To serve
Natural yogurt unsweetened, I use soy or coconut
Fresh parsley leaves
Toasted sourdough
Instructions
Preheat the oven to 190C/375F (170C fan forced).
Slice onion into eighths. Peel and chop sweet potato into 1-inch (2.5cm) chunks.
Add sweet potatoes, onion, sun dried tomatoes and 2 tbsp of their oil, harissa paste, vegetable stock powder and garlic cloves (unpeeled) into a large roasting tray. Coat thoroughly, rub with your hands if needed (wash hands afterwards or use gloves).
Roast for 20 minutes, then flip and carefully remove garlic. Peel and mince the garlic cloves. Add to a small bowl with tomato paste and mix to combine.
Add this tomato-garlic mixture, butter beans and coconut milk to the tray. Mix gently to distribute. Return to oven for further 10-20 minutes or until the sauce has thickened slightly and sweet potato is tender.
Top with fresh parsley, yogurt and serve with crusty sourdough.
