Yum, yum, YUM. This tasty bake recipe combines some of my favourite spices with my favourite veggies (broccoli and sweet potatoes!) and it makes for an impressive-looking feast if you’re cooking for more than one too!
Recipe (Serves 4-5)
- 1 tbsp olive or rapeseed oil
- 1 garlic clove, peeled and finely chopped
- 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 400g tin of chopped tomatoes
- 1 400g tin of butter beans, drained and rinsed
- 200ml of water
- 2 tbsp tomato puree
- 2 tbsp balsamic vinegar
- 1 tbsp of honey
- 1 red onion, peeled and chopped
- 1 courgette, stem removed and diced into coins (then half these)
- 1 bell pepper, de-seeded, core removed and chopped into bite-size chunks
- 1 cup of broccoli florets, washed
- 1 medium sweet potato, washed and slice into coins
- 100g of grated cheddar cheese plus 50g of feta cheese crumbled
- Pre-heat the oven to 200C (non-fan oven). Prepare your veggies first, then set aside.
- When the oven is ready, lay the sweet potato coins on a baking tray lined with greaseproof paper or tinfoil greased with a little olive oil, and then pop the tray into the oven. You’re gonna roast them for about 30-35 minutes, turning halfway.
- While the sweet potato coins roast, set a pot on a medium heat and add the olive oil. Then add the onions and garlic and cook for 3-4 minutes until the onions are translucent.
- Add the spices, and cook for another 3-4 minutes to coat the onions in them.
- Add the veggies – courgette, broccoli and bell pepper – and the water, and cook for another few minutes to soften the veggies.
- Add the tinned tomatoes, tomato puree and honey, and stir to combine everything.
- Add the butter beans, mix them in, then bring the dish to the boil.
- Turn down the heat all the way to the lowest setting, and simmer for about 15 minutes, stirring frequently.
- When the sweet potatoes are done, remove them from the oven and set aside.
- Turn the heat off the pot. Taking care with heat, tip the mix into a baking dish (a square one works best, mine is probably 8×8 inch!), and spread it out evenly.
- Layer the sweet potatoes on top, and then sprinkle the cheese on top of that!
- Pop the baking dish back into the oven for about 15-20 minutes to melt the cheese.
- When the cheese is nicely melted, remove from the oven. Give it 5 minutes to stand, and then serve up and tuck in!
Note: Portions will keep in the fridge for up to 4 days. This dish is freezer-friendly – just ensure it is fully defrosted before consuming and don’t re-freeze once defrosted.
Enjoy guys! Tag me if you try this recipe out – @theirishbalance on Instagram/Twitter/Facebook.
Ciara 🙂 x