Sheet Pan Dinners, also known as Tray Bakes, are an excellent weeknight dinner option because everything can be made on a cookie sheet and baked all at once.
No sautéing, no boiling, no steaming. Just chop, drop, and bake. So simple. So delicious. So FAST!
This Simple Sweet Potato and White Bean Tray Bake is a weeknight dinner staple! It’s easy to make, healthy, and super tasty.
It starts with rosemary and garlic seasoned cauliflower and sweet potatoes. Then comes crunchy sunflower seeds, tart and chewy cranberries, and creamy white beans. White beans are packed with protein, iron, and fiber and they help make this meal balanced and filling.
Once baked, top it off with fresh arugula and a drizzle of Creamy Balsamic Vinaigrette (recipe below) The result is a hearty, fuss-free, feel-good meal that you’ll want to make again and again.
Happy Cooking!
Nicole
INGREDIENTS to make Sweet Potato and White Bean Tray Bake
The complete recipe can be found on the recipe card below, but here’s an ingredient checklist:
- Cauliflower
- Sweet Potatoes
- White Beans
- Sunflower Seeds
- Dried Cranberries
- Arugula
- Olive Oil
- Dried Rosemary, Garlic Granules, Salt, and Pepper
For the Dressing
- Tahini
- Water
- Balsamic Vinegar
- Maple Syrup
- Lemon
- Garlic Granules, Onion Granules, Salt, and Pepper
YOU WILL ALSO NEED
2 large cookie sheets like these or this non-stick, non-toxic oven tray.
This recipe can be made on one cookie sheet, but I recommend using two so that the vegetables have more space between them. This allows air to circulate.
👩🏻🍳 When vegetable cook, they release moisture, so if they’re too close together, and don’t have air circulating around the edges, the vegetables end up steaming, rather than roasting.
But when they have enough room on the tray, vegetables will brown nicely (aka become super flavorful!) This spacing out method also creates nice texture too!
Simple Sweet Potato and White Bean Tray Bake
Ingredients
- 1 large cauliflower
- 5 large sweet potatoes
- 3 tbsp olive oil
- 1½ tbsp dried rosemary
- 1 tsp garlic granules
- ¾ tsp kosher salt I use Morton's
- ¾ tsp black pepper
- ½ cup sunflower seeds
- 2 cans white beans or chickpeas drained and rinsed
- 1 cup dried cranberries
- 4 cups arugula
Creamy Balsamic Dressing
- 6 tbsp light, runny tahini such as Soom
- ¼ cup water
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tbsp fresh lemon juice
- ½ tsp onion granules
- ½ tsp garlic granules
- ¼ tsp kosher salt I use Morton's
- ¼ tsp black pepper
Optional (but delicious!) Topping
- balsamic glaze for serving
Instructions
Prep
- Pre-heat the oven to 400 degrees and line two large cookie sheets with parchment paper or a non-stick liner for easy clean up.
- Next, cut the cauliflower into florets, and then peel the potatoes and chop into large bite-sized pieces.
Season
- Distrubte the cauliflower and sweet potatoes between the two trays and drizzle with olive oil. Sprinkle on the rosemary, garlic granules, salt, and pepper, then toss well to coat.
Bake
- Bake for 25 minutes and then remove the trays from the oven. Add the white beans and sunflower seeds, then toss and bake for 5 more minutes.
Make the Balsamic Dressing
- In a container with a lid, add all of the dressing ingredients and shake for 30 seconds to emulsify. Set aside until ready to use.
Dress it up + Serve!
- Remove the trays from the oven and allow to cool slightly. Then add the arugula, dried cranberries, and Balsamic Dressing. Add salt and pepper to taste, then serve immediately with a drizzle of balsamic glaze if desired.Enjoy! 😊
Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!
I hope you enjoy my recipes and videos :) Happy Cooking!
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