Hey there, fellow food lovers! Today, I’m excited to share one of my go-to recipes: the Potato, Bean, and Asparagus Bake. This dish is not just easy to whip up, but it also brings a burst of colors and flavors to your table. Trust me, when you combine tender baby potatoes, crunchy asparagus, and creamy cannellini beans, you get a meal that’s hearty, satisfying, and downright delicious. So, grab your apron, and let’s dive into this tasty adventure!
Try my Sweet Pumpkin Hummus Recipe (Without Tahini) recipe.
Why You’ll Love This Recipe
→ Easy Peasy: This bake comes together with minimal effort. Just chop, mix, and let the oven do the work!
→ Flavor Explosion: With the creamy tahini sauce and fresh veggies, each bite is a delightful burst of flavor.
→ Healthy Goodness: Packed with nutritious ingredients like potatoes, beans, and asparagus, this dish is as wholesome as it is tasty.
→ Meal Prep Friendly: Make it ahead of time and reheat for a quick meal during the week. Perfect for busy days!
→ Customizable: Feel free to switch up the veggies or add your favorite spices. Make it your own!
→ Family Approved: It’s a hit with everyone—kids and adults alike will enjoy this hearty dish.
→ Colorful Presentation: The vibrant veggies make for a stunning dish that’s sure to impress at the dinner table.
Enjoy the process and the delicious results!
What you’ll need to make
Baby Potatoes: These little gems are the star of the show! They’re tender, delicious, and add that hearty texture we love in a bake.
Red Onions: Sweet and slightly tangy, red onions bring a burst of flavor that complements the other ingredients perfectly.
Asparagus: This vibrant green veggie adds a fresh crunch and a pop of color. Plus, it’s packed with nutrients!
Cannellini Beans: These creamy beans are a great source of protein and fiber, making the dish satisfying and filling.
Tahini: This rich, nutty paste is the secret to our delicious sauce. It adds creaminess and a unique flavor that ties everything together.
Lemon Juice: A splash of lemon juice brightens the dish, balancing out the flavors and adding a zesty kick.
Nutritional Yeast: This funky ingredient gives a cheesy flavor without the dairy. It’s a must for that savory finish!
Fresh Parsley: Finally, a sprinkle of parsley not only looks great but adds a fresh, herbal note that elevates the whole dish.
Try my Peanut Butter and Jelly Smoothie recipe.
| Ingredients (Serves: 4) |
|---|
| For the tray bake |
| – 1.8 lbs (800g) baby potatoes, halved |
| – 2 red onions, cut into wedges |
| – 4.4 oz (125g) asparagus, chopped |
| – 14 oz (400g) can cannellini beans, drained |
| For the sauce |
| – 3 tbsp tahini |
| – 2 tbsp lemon juice |
| – 1 tbsp nutritional yeast |
| – 1/2 tbsp maple syrup |
| – 1/2 sea salt |
| – 2 tbsp parsley, chopped |
What you’ll need to do
Time required: 40 minutes
1| First things first, let’s get that oven preheating to 390°F (200°C). It’s about to get cozy in here!
2| Grab a large baking dish and toss in the halved baby potatoes and onion wedges. Drizzle with a tablespoon of olive oil, sprinkle some salt and pepper, and give it a good mix. Now, pop that dish in the oven and let it bake for 15 minutes while your kitchen fills with delicious smells.
3| After 15 minutes, it’s time to invite the asparagus and cannellini beans to the party! Mix them in, then let everything bake for another 15 minutes.
4| While that’s happening, let’s whip up the sauce. In a small bowl, combine all the sauce ingredients and mix it up. Add a splash of water to get it to a nice, runny consistency—just how we like it!
5| Once the potatoes and veggies are all cooked and golden, drizzle that tasty sauce over the top. Finish it off with a sprinkle of chopped parsley for that extra flair, and voilà! Time to dig in!
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Recipe Swaps & Creative Tweaks
Here are some fun substitution and improvisation ideas for your Potato, Bean, and Asparagus Bake:
Try my Roasted Root Veg Salad with Feta recipe.
Substitution Ideas
1| Potatoes: Swap baby potatoes for sweet potatoes or even cauliflower for a lower-carb option.
2| Asparagus: If asparagus isn’t your thing, try green beans, broccoli, or zucchini for a different crunch.
3| Cannellini Beans: Any canned beans will work here! Chickpeas, black beans, or navy beans can easily take their place.
4| Tahini: If you don’t have tahini, almond butter or peanut butter can add a nice creaminess, though the flavor will differ.
5| Lemon Juice: Apple cider vinegar or lime juice can be used in place of lemon juice for that tangy kick.
6| Nutritional Yeast: If you want a cheesy flavor without the yeast, try using grated Parmesan cheese (if you’re not vegan).
7| Parsley: Fresh basil, cilantro, or chives can add a fresh twist instead of parsley.
Try my One Pot Parmesan Chicken recipe.
Improvisation Ideas
1| Add Protein: Throw in some cooked quinoa, lentils, or even diced tofu for an extra protein boost.
2| Spice It Up: Add your favorite spices like smoked paprika, chili flakes, or garlic powder to give the dish a bit more zing.
3| Cheesy Topping: For a little indulgence, sprinkle some shredded cheese on top before baking for a melty finish.
4| Extra Veggies: Feel free to add other veggies like bell peppers, carrots, or mushrooms for more flavor and nutrition.
5| Herb Blend: Experiment with dried herbs like thyme, oregano, or rosemary for a different flavor profile.
These substitutions and improvisations will keep the recipe fresh and tailored to your taste! Enjoy experimenting!
Try my Baked Salmon Sushi Cups recipe.
Some useful tips for the recipe
Here are some handy tips to make your Potato, Bean, and Asparagus Bake even better:
1| Even Cooking: Cut your potatoes and vegetables into similar sizes to ensure they cook evenly. This way, everything will be perfectly tender at the same time!
2| Parboil Potatoes: If you want super tender potatoes, consider parboiling them for a few minutes before adding them to the baking dish. This will reduce the baking time and make them extra fluffy.
3| Season Generously: Don’t skimp on the salt and pepper! Seasoning your veggies before baking enhances their natural flavors. Feel free to adjust to your taste.
4| Watch the Bake Time: Keep an eye on your bake during the last few minutes to avoid overcooking the veggies. You want them to be crisp-tender, not mushy.
5| Customize the Sauce: Taste your tahini sauce and adjust the flavors. If you like it tangier, add more lemon juice; if you want it creamier, add a bit more tahini.
6| Garnish with Flair: Fresh herbs like parsley not only add color but also brighten up the dish. A squeeze of lemon juice right before serving can also elevate the flavors.
7| Make It Ahead: This dish can be prepped in advance. Assemble everything, cover it, and store it in the fridge. Just pop it in the oven when you’re ready to cook!
8| Leftovers Love: If you have leftovers, this bake reheats beautifully. Just pop it in the microwave or oven to enjoy it again the next day.
These tips will help you create a delicious and satisfying dish that’s sure to impress! Enjoy your cooking!
Try my Chicken, Orange and Walnut Salad recipe.
Some serving suggestions
Here are some tasty serving ideas to elevate your Potato, Bean, and Asparagus Bake:
Try my Instant Pot Blackberry Iced Tea recipe.
1| Fresh Side Salad: Pair your bake with a crisp green salad topped with cherry tomatoes, cucumbers, and a light vinaigrette for a refreshing contrast.
2| Grains on the Side: Serve it over a bed of cooked quinoa, brown rice, or couscous for added texture and nutrition.
3| Creamy Dip: Offer a side of yogurt or a dairy-free alternative seasoned with herbs as a dip to complement the flavors.
4| Crispy Bread: Enjoy it with some crusty bread or garlic bread to soak up all that delicious tahini sauce.
5| Protein Boost: Add a grilled chicken breast, sautéed shrimp, or roasted chickpeas on top to turn it into a heartier meal.
6| Wrap It Up: Use the bake as a filling for whole wheat tortillas or lettuce wraps for a fun, handheld option.
7| Top with Avocado: A few slices of ripe avocado on top will add creaminess and richness that pairs beautifully with the other ingredients.
8| Finish with Hot Sauce: If you like a little heat, drizzle some hot sauce or sprinkle chili flakes on top before serving for a spicy kick.
These serving ideas will not only complement your bake but also make your meal even more enjoyable!
Try my Green Breakfast Smoothie Bowl recipe.
Some storage suggestions
Here are some great storage options for your Potato, Bean, and Asparagus Bake:
Try my Vegan Herby Lemon Tofu Salad Bowl recipe.
1| Refrigerator: Allow the bake to cool completely, then store it in an airtight container in the fridge. It should last for about 3-4 days.
2| Freezer: For longer storage, you can freeze individual portions. Use freezer-safe containers or resealable plastic bags, and be sure to label them with the date. It will keep well for up to 2-3 months.
3| Meal Prep Containers: If you like to meal prep, portion out servings into reusable containers. This makes it easy to grab a quick meal during the week.
4| Covering: If you plan to eat it within a couple of days, you can cover the baking dish tightly with plastic wrap or aluminum foil instead of transferring it to another container.
5| Reheating: When you’re ready to enjoy leftovers, reheat in the oven for a crispy finish or in the microwave for a quicker option. If reheating from frozen, let it thaw in the fridge overnight before warming it up.
These storage options will help keep your delicious bake fresh and ready to enjoy whenever you want!
Try my Kicked Up Egg Salad Sandwiches recipe.
And there you have it—your very own Potato, Bean, and Asparagus Bake! 🎉 I hope you enjoyed making this as much as I did. It’s the perfect dish for busy weeknights or when you want to impress your friends without breaking a sweat. Don’t forget to drizzle that creamy tahini sauce on top; it really ties everything together! Give it a try, and let me know how it turns out. Happy cooking, and until next time, keep those kitchen vibes positive!
Recipe Card
Potato, Bean and Asparagus Traybake
I can’t get enough of this vibrant Potato, Bean, and Asparagus Bake! 🌈🍽️ With tender veggies and a zesty sauce, it’s a simple, hearty meal that’s both nutritious and satisfying. You’ll love how easy it is to whip up!
Ingredients
For the traybake
For the sauce
Instructions
-
Step 1:
Preheat the oven to 390°F (200°C).
-
Step 2:
Place the potatoes and onion into a large baking dish, drizzle with 1 tbsp. olive oil, season with salt and pepper and toss to combine. Place the dish in the oven to bake for 15 minutes.
-
Step 3:
Next add the asparagus and beans to the baking dish, mix, and continue to bake for a further 15 minutes.
-
Step 4:
Meanwhile, prepare the sauce by mixing all the sauce ingredients together in a small bowl. Add a splash of water until the sauce reaches a runny consistency.
-
Step 5:
Once potatoes and vegetables have cooked, drizzle with the sauce and top with chopped parsley and serve.
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 54g18%
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
