Taco Bowl Tray Bake
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A Note from Feedfeed
This easy tray bake makes for an easy weekday meal. Made with beans, and sweet poatoes, this hearty bake is flavored with taco seaoning. Serve it with garlic yogurt and sliced chilis.
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- Recipe Card
Recipe Card
ingredients
- 2 large orange sweet potatoes, peeled
- 400 grams can black beans, drained and rinsed
- 3 skin-on garlic cloves
- 300 grams mixed baby tomatoes
- 1-2 teaspoons of taco seasoning
- 1 red chilli
- 10 grams fresh coriander
- 120 grams dairy-free yoghurt
- 1/2 red onion sliced
- 1 lime
Method
Step 1
Heat the oven to 190C. Cut the sweet potatoes into bite-sized pieces (about 2-3cm wide), and add them to a roasting tray, along with the black beans and whole garlic. Zest the lime over the potato and beans, toss in oil and sprinkle over the taco seasoning (some are saltier than others so add to taste). Cover and roast for 10 minutes, then remove the cover, and roast for 10-15 minutes more.
Step 2
Thinly slice the red onion, and squeeze over 1 Tbsp of lime juice. Add a pinch of salt and toss the onion every few minutes to coat them in lime and help to pickle them. Halve the baby tomatoes.
Step 3
At 20 minutes remove the garlic from the traybake (it should be soft by now). Squeeze it out and mix it into the yoghurt with salt and pepper to taste. If you have any lime juice left, you can add a small squeeze into the yogurt.
Step 4
Remove the veg from the oven, scatter over the fresh tomatoes, coriander and chilli and serve with the garlic yoghurt and your lime pickled onion.