Sweet Potato and Mushroom Bake

As summer begins to come to a close and autumn begins approaching, my dinner cravings start making a shift from fresh, raw salads to warm, oven-baked dishes flavoured with many different combinations of warm spices.

The unexpected thunderstorm over the weekend instilled enough motivation in me to whip up something warm for dinner, using vegetables I already had in my kitchen (aka without having to leave my house in the rain in order to buy any ingredients – brilliant!).

This recipe is VEGAN, PROTEIN-RICH, and OIL-FREE,  and is perfect for either lunch or dinner! I enjoyed mine with some baby spinach on the side, and some nutritional yeast sprinkled on top!

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Ingredients:

  • 1 large sweet potato
  • 2 medium-sized marrows
  • 3 medium carrots
  • 5-6 mushrooms
  • 1 large can of kidney beans
  • 1 tbsp sesame seeds
  • Black pepper

Method:

  • Preheat the oven to 200 degrees Celsius (not fan assisted)
  • Slice the sweet potato, marrows, carrots, and mushrooms thinly and place in separate bowls. NOTE: the sweet potato slices and the mushroom slices will be divided into two in the following step, as they will each be used for 2 layers of the vegetable bake.
  • Cover the bottom of a small baking tray with half the amount of slices of sweet potato, followed by the marrow slices, half the amount of mushroom slices, the carrot slices, the kidney beans, the second half of the mushroom slices, and finally the second half of the sweet potato slices.
  • Sprinkle the sesame seeds and black pepper on top of the sweet potato slices.
  • Place in the pre-heated oven for 25-30 minutes, until cooked well.
  • Remove from the oven and let it cool for a few minutes before cutting a portion and placing it on your plate for you to enjoy! 🙂

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