Roasted Veggie and Black Bean Tray Bake

KCAL	PRO	CARB	FAT	FIBER
542.7	17.1g	101.8g	7.2g	12.5g

Makes 3

Sweet Potato 1, large

Chopped Tomatoes 1 tin

Black Beans 1 tin

Butternut Squash 200g or 7 oz

Rice 150g or 5.3oz, dry

Brown Onion 1, large

Lime Juice 2 limes

Green Pepper 1, medium

Sweetcorn 75g or 2.6oz

Celery 1 stick

Carrots 1 large

Spring Onion 4

Olive Oil 1 tbsp

Mint Leaves 2 tbsp

Garlic 1 clove

Chipotle Tabasco 1 tsp

Red Chilli 1

Fresh Coriander Leaves 1 bunch

Ground Oregano 1/2 tsp

Method

Preheat your oven to 200°C (400°F or gas mark 6).

Combine the ground coriander, dried oregano, salt, and pepper. Sprinkle this mixture over the vegetables in the tray. Drizzle with olive oil and toss well. Roast for 35 minutes or until golden and soft, shaking the tray halfway through.

While the veggies are roasting, finely chop the onion, garlic, red chili, green pepper, and celery. In a large pan, heat olive oil over medium-low heat add the veg and Cook for 10 minutes or until softened.

Add the black beans (water included) and the chopped tomatoes to the pan. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes or until the sauce has thickened.

In a bowl, combine the chopped mint leaves, chopped spring onions, lime juice, and chipotle Tabasco sauce.

Cook the rice according to package instructions.

Once the veggies are cooked, remove them from the oven. Push them to the sides of the tray, making space in the center. Pour the bean mixture into this space and return the tray to the oven for another 20 minutes or until the beans turn sticky and golden. Mix the roasted veggies and beans together. Serve this hot with rice on the side and the mint salsa on top.

Add a splash of color to your table with this Roasted Veggie and Black Bean Tray Bake! Topped with a vibrant mint salsa and served alongside brown rice, it's a hearty, nutritious, and delicious meal that's perfect for family dinners or meal prepping for the week ahead.

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