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    Home » Tray Bakes

    Sweet Potato & Butterbean Roasty Roots Traybake

    Published: Oct 17, 2018 · Modified: May 27, 2025 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

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    We're huge fans of the humble traybake, especially at this time of year. There's nothing nicer than the smell of delicious things roasting in the oven to brighten up a dreary evening. Even better, it pretty much cooks itself, so you can get on with other things.

    This particular recipe is full of Autumnal flavours; sweet potatoes combined with butterbeans, whole cloves of garlic & red peppers, all sprinkled with the a delicious spice mix & roasted to perfection.

    Roasty Roots Traybake, with Sweet potato on spoon up close this recipe

    The spice mix we used is the Roasty Roots spice mix from Nature Kitchen, which is included in this October's subscription box. We adore this mix with it's blend of rosemary, fennel, celery seed and other delicious herbs & spices. We've found it super versatile and have added it to other bakes and even flavoured a butternut squash soup with it. You could use other spices too- get creative and experiment- go crazy with the spices in your kitchen!

    For an easy, pretty much hands-free bake that takes no longer than 30 mins in the oven, be sure to cut everything pretty small- no more than 3cm squared.  That way you can be sure that everything cooks perfectly.

    Roasty Roots Traybake before cooking

    For extra bulk and delicious flavour, I like to add chickpeas or butterbeans to a veggie traybake. It not only ups the protein content, but they complement root vegetables beautifully, especially when you get those delicious crispy bits next to the soft squishy parts. Yummm..  The addition of whole cloves of garlic is another traybake trick of mine. They caramelise in the oven's heat, so you can squish them out of their papery shells as a kind of delicious extra condiment while eating.

    You can serve this tray-bake just on it's own, or add some salad or winter greens sauteed with garlic. It is also delicious as a packed lunch, so make extra so you can enjoy it at work or school the next day!

    Roasty Roots Spice Mix package

     

    📖 Recipe

    Roasty Roots Traybake with Spoon- large photo

    Sweet Potato & Butterbean Roasty Roots Traybake

    Louise-Claire Cayzer
    A delicious and easy traybake that makes the most of Autumn vegetables and flavours.
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    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Dinner
    Cuisine Vegan

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 4 sweet potatoes
    • 1 bulb garlic
    • 1 large red pepper
    • 1 tin butterbeans (drained)
    • 1 ½ teaspoon Herbs; mix of dried rosemary, fennel seeds, ground coriander ((mix and match what you have))
    • 2 tablespoon olive oil
    • salt & pepper to taste

    Instructions

    • Slice the sweet potatoes into 1cm discs & cut the pepper into 1 cm squares. 
    • Separate the garlic bulb into cloves but do not take their skins off.
    • Add all ingredients to a large baking tray, sprinkling the seasoning mix over & mixing everything around so all the veggies are evenly covered in oil and seasoning.
    • Roast in a pre-heated oven on Gas Mark 6 / 220C for around 20 mins. Check to see if the veggies are nicely caramelised and cooked through. You might need more time depending on your oven. 
    • Serve with Salad or some sauteed greens. 

    Notes

    Make double and use this as the basis for a delicious home packed lunch. 
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

     

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    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

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