Sweet potato & butterbean traybake

It’s the 8th of January and surprisingly my 2018 health goals haven’t gone out the window just yet. Me and my new Fitbit are getting on famously, although I decided not to tell it about the giant pizza and two bottles of wine I guzzled last Friday. What? Every couple have their secrets and besides, I’m of the belief that if you don’t remember doing something, then it probably didn’t happen — even if you found the evidence in the morning and decided to polish off what you didn’t eat the night before.
So let’s kick off another week with this rather marvellous traybake. Oh I do love this recipe, mainly because it’s cheap and takes minimal effort (my kind of food). So sit back, relax and let the oven do all the work.

Sweet potato & butterbean traybake
Serves 2 / Hands on time 5 mins / Total time 55 mins / V Gf Df

1 large sweet potato, chopped into chunks

1 can butterbeans, rinsed and drained

1 red pepper, deseeded and cut into chunks

175ml vegetable stock, I use ½ a Knorr stock pot
½ tsp smoked paprika

2 eggs
Handful of fresh coriander, roughly chopped

2 tsp Pomora extra virgin olive oil
Greek yogurt to serve (optional)
Pickled chillies or jarred jalapeños to serve (optional)

TIP: You can use any canned beans you like in this recipe and almost any veg, just bare in mind that cooking times may vary.

Method
1. Preheat your oven to 200°C/180°C fan/400°F/gas mark 6. Cut your sweet potato into chunks along with the red pepper. Rinse and drain the butterbeans before pouring them into a large deep baking tray or casserole dish. Add the sweet potato and the peppers before pouring over 175ml of vegetable stock. Season well with salt and pepper and sprinkle over the smoked paprika. Give it a good stir.
2. Bake for 45 mins or until the sweet potato is soft. Remove from the oven and using a spoon, create space for 2 eggs. Crack the eggs into each space before baking for a further 6-8 mins – depending on how set you like your eggs.
3. Remove from the oven, sprinkle with fresh coriander and scoop into bowls. Serve with yogurt, a drizzle of extra virgin olive oil and your choice of chillies (optional).

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.