Warm Green Bean, Potato & Peanut Traybake Salad by @deliciouslyella

45 min

4 servings

🥔

1 packet

New potatoes

🫘

280 g

Firm tofu

🫛

1 packet

Green beans

🌱

150 g

Bean sprouts

🥜

2 handfuls

Peanuts

🥕

2

Carrots

🌿

15 g

Coriander

🌶️

2

Red chillies

🧂

1 pinch

Sea salt

🫒

Olive oil

🥜

100 g

Peanut butter

🍁

1 tbsp

Maple syrup

🥢

1 tbsp

Tamari

🧄

0.5 clove

Garlic

🥣

4 tbsp

Plain yoghurt

🍋

2

Limes

🫚

1

Ginger

💧

6 tbsp

Water

  1. Preheat

    Preheat the oven to 180°C fan / 400°F.

  2. Add
    • New potatoes
    • Firm tofu
    • Sea salt

    Tip the potatoes and tofu onto a large baking tray, add a pinch of sea salt and a drizzle of olive oil.

  3. Roast
    • New potatoes
    • Firm tofu

    Roast for 20 minutes until the potatoes are just tender and golden.

  4. Place
    • Peanut butter
    • Maple syrup
    • Tamari

    To make the dressing, place all the dressing ingredients, along with 6 tablespoons of water, in a high-speed blender and blitz until smooth.

  5. Step

    Taste the dressing and adjust the seasoning as needed.

  6. Add
    • Green beans
    • Bean sprouts
    • Peanuts

    Remove the tray from the oven, then add the green beans, bean sprouts and peanuts.

  7. Return
    • Green beans
    • Bean sprouts
    • Peanuts

    Return the tray to the oven for 10 minutes until everything is deliciously tender and golden.

  8. Stir
    • Carrots
    • Peanut butter
    • Maple syrup

    Once the vegetables are cooked, stir through the carrots and half of the dressing.

  9. Garnish
    • Coriander
    • Red chillies
    • Sea salt

    Garnish with coriander, chilli, a pinch of flaky sea salt and serve with the remaining dressing on the side.

Warm Green Bean, Potato & Peanut Traybake Salad by @deliciouslyella

45 min

4 servings

🥔

1 packet

New potatoes

🫘

280 g

Firm tofu

🫛

1 packet

Green beans

🌱

150 g

Bean sprouts

🥜

2 handfuls

Peanuts

🥕

2

Carrots

🌿

15 g

Coriander

🌶️

2

Red chillies

🧂

1 pinch

Sea salt

🫒

Olive oil

🥜

100 g

Peanut butter

🍁

1 tbsp

Maple syrup

🥢

1 tbsp

Tamari

🧄

0.5 clove

Garlic

🥣

4 tbsp

Plain yoghurt

🍋

2

Limes

🫚

1

Ginger

💧

6 tbsp

Water

Preparation Steps

  1. Step 1/9

    Preheat the oven to 180°C fan / 400°F.

  2. Step 2/9

    Tip the potatoes and tofu onto a large baking tray, add a pinch of sea salt and a drizzle of olive oil.

    🥔New potatoes
    🫘Firm tofu
    🧂Sea salt
    🫒Olive oil
    🍳Baking tray

  3. Step 3/9

    Roast for 20 minutes until the potatoes are just tender and golden.

    🥔New potatoes
    🫘Firm tofu
    🍳Baking tray

  4. Step 4/9

    To make the dressing, place all the dressing ingredients, along with 6 tablespoons of water, in a high-speed blender and blitz until smooth.

    🥜Peanut butter
    🍁Maple syrup
    🥢Tamari
    🧄Garlic
    🥣Plain yoghurt
    🍋Limes
    🫚Ginger
    💧Water

  5. Step 5/9

    Taste the dressing and adjust the seasoning as needed.

  6. Step 6/9

    Remove the tray from the oven, then add the green beans, bean sprouts and peanuts.

    🫛Green beans
    🌱Bean sprouts
    🥜Peanuts
    🍳Baking tray

  7. Step 7/9

    Return the tray to the oven for 10 minutes until everything is deliciously tender and golden.

    🫛Green beans
    🌱Bean sprouts
    🥜Peanuts
    🍳Baking tray

  8. Step 8/9

    Once the vegetables are cooked, stir through the carrots and half of the dressing.

    🥕Carrots
    🥜Peanut butter
    🍁Maple syrup
    🥢Tamari
    🧄Garlic
    🥣Plain yoghurt
    🍋Limes
    🫚Ginger
    💧Water
    🥄Spoon

  9. Step 9/9

    Garnish with coriander, chilli, a pinch of flaky sea salt and serve with the remaining dressing on the side.

    🌿Coriander
    🌶️Red chillies
    🧂Sea salt

Composition

Ingredients

Types

Vegetables, Soy Products, Nuts, Herbs, Spices, Oils, Condiments, Sweeteners, Dairy, Fruits, Liquids

Ingredients

New potatoes, Firm tofu, Green beans, Bean sprouts, Peanuts, Carrots, Coriander, Red chillies, Sea salt, Olive oil, Peanut butter, Maple syrup, Tamari, Garlic, Plain yoghurt, Limes, Ginger, Water

Notes

Peanuts (roughly chopped), Carrots (julienned or coarsely grated), Coriander (about a handful, roughly chopped), Red chillies (optional, thinly sliced), Olive oil (a drizzle), Peanut butter (for the dressing), Maple syrup (for the dressing), Tamari (for the dressing), Garlic (for the dressing), Plain yoghurt (for the dressing), Limes (juiced and zested, for the dressing), Ginger (one small chunk, for the dressing), Water (for the dressing)

Allergens

Soy, Peanuts, Tree nuts, Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Vegetarian

Calories

520 kcal

Macro nutrients

Protein: 22g, Carbohydrates: 45g, Fat: 30g, Fiber: 10g, Sugars: 11g

Nutritional Information

Minerals

Potassium: 850mg, Magnesium: 90mg, Iron: 3.5mg, Calcium: 150mg, Sodium: 650mg

Vitamins

Vitamin A: 650µg, Vitamin C: 35mg, Vitamin B6: 0.5mg, Folate: 80µg, Vitamin E: 3mg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Baking tray, Spoon

Appliances

Oven, Blender

Type

Type

Type Of Dish

Traybake, Salad, Main Course

Occasions

Everyday, Weeknight Dinner, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Southeast Asian

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Tender, Crunchy, Creamy, Crispy

Flavors

Nutty, Creamy, Spicy, Citrusy, Savory, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (Store in an airtight container,Keep dressing separate if possible,Reheat gently or serve cold as a salad)