Simple Sweet Potato and White Bean Tray Bake
Easy weeknight dinner: Sweet Potato Tray Bake with white beans and arugula topped with Creamy Balsamic Vinaigrette.
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! 😊