winter veg butterbean tray bake with zesty wholegrain mustard dressing (Edit recipe)

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This simple tray bake is the ultimate healthy, plant-based winter meal. Roasted Brussels sprouts, purple sweet potatoes, and kale come together in a hearty mix, but any seasonal veg will work. Served over fluffy quinoa and drizzled with a zesty whole grain mustard dressing, it’s packed with fiber, flavor, and plant-based protein. Perfect for busy days, this one-pan dish is easy to make, nourishing, and full of vibrant winter goodness—minimal effort, maximum taste!

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PREP TIME

15 minutes

COOK TIME

40 minutes

INGREDIENTS

Serves: 4

Ingredients

400 grams Brussels Sprouts, trimmed
3 whole Purple Sweet Potato, peeled and chopped
1 whole Red Onion, chopped into 1 inch wedges
2 - 3 Tbsp Olive Oil
100 grams Kale, chopped
500 grams Canned Butter Beans, drained
0.25 tsp Italian Seasoning, or mixed italian herb seasoning
0.5 whole Lemon zest
1 tsp Sea Salt

dressing

2 Tbsp Olive Oil
1 Tbsp Lemon Juice
1 clove Garlic, minced
1 Tbsp Pure Maple Syrup
1 tsp Whole Grain Mustard
1 pinch Sea Salt

to serve

500 grams Quinoa, cooked
1 bunch Flat Leaf Parsley
2 Tbsp Sesame Seeds

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

preheat oven to 180c. Prepare either 1 large baking tray or two smaller baking trays with parchment paper. Spread the sprouts and sweet potato across (one of) the tray(s). add the red onion wedges. Toss with 1.5 tbsp olive oil and season with a sprinkle of sea salt. Bake in the oven for 35-40 mins until soft, golden and starting to crisp at the edges. half way through, carefully remove from the oven and toss.
Drain the butterbeans and pat dry with a kitchen towel. Toss with 1 tbsp of olive oil, italian herbs & a sprinkle of sea salt. push the veggies to one side and spread the butterbeans across the other side (or evenly spread across your separate baking tray) bake in the oven for 15-20 mins until crispy on the outside but soft on the inside.
Toss the kale with a little olive oil and sea salt and you can either enjoy it raw or add to the baking tray for the last 5 mins to make it golden and crispy.
For the dressing, simple add all the ingredients to a small bowl and mix together well. drizzle or toss half the dressing over the cooked veggies.
to serve, add a generous helping of quinoa to a plate or bowl, top with the veggies, butterbeans, a drizzle of dressing & some fresh herbs and seeds. enjoy

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	758
Fat:	21 g
Carbohydrates:	109 g
Protein:	22 g
Cholesterol:	0 g
Sodium:	797 mg
Fiber:	17 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.