A delicious and simple traybake, perfect for any day.
Is cutting up vegetables and putting it all in the oven considered cooking? If not, then this dish doesn’t require you to cook at all! This simple traybake is perfect for any day, but especially for those days where you don’t want to bother with dinner but are still craving something delicious and filling. With just 5 key ingredients and 9 steps to prepare them, anyone can create this colourful meal!
This dish is a relative new addition to my collection, but at this point we are eating it every week. It is that good. I found the original recipe in a Sainsbury’s magazine but as with many dishes, it wasn’t vegetarian to start with. So I adapted it by using vegetarian meatballs, some extra vegetables, and keeping it simple with just using Greek yogurt as a dressing to serve the meal with.
Perfect traybake
5 minutes preparation + 25 minutes cooking (in the oven) — serves 2
Ingredients
- 400 grams baby new potatoes
- 1 pack vegetarian meatballs*
- 200 grams kale
- 1 small jar baby pickled beetroot
- Pepper and salt
- Oil
- Greek-style yogurt
*In terms of the vegetarian meatballs, you have different “types”. We usually use the richmond meat-free meatballs, which look like “raw” meatballs. We therefore pop them in the airfryer for 5 minutes before adding them to traybake, just to crisp them up a little before baking with the potatoes. However this isn’t stricly necessary which is why I have not included it in the recipe below. If, like me, you like the “meatballs” a little crispier, you could add this step while waiting for the oven to preheat. Alternatively, you could use already “cooked looking” meatballs such as the Vegetarian Butcher Unbelieveballs which are equally delicious and already a bit more firm / crisp.
Preparation
- Heat the oven to 210 degrees.
- Cut the baby new potatoes in halves.
- Toss the potatoes and meatballs with 1.5 tablespoon of oil and some salt and pepper in a large ovendish.
- Roast the potatoes and meatballs in the oven for 20 minutes.
- Meanwhile, wash the kale and then mix the kale with 1 tablespoon of oil and some salt and pepper. Massage the seasoning into the kale with your hands so the kale wilts a little. Keep aside.
- Drain the baby pickled beetroot and cut into halves.
- When the potatoes and meatballs are done cooking, turn them around and add in the kale and beetroot. Mix well so the kale and beetroot are nestled between the potatoes and meatballs.
- Put it all back in the oven for another 5 minutes.
- Serve the traybake with some yogurt as dressing.
Enjoy your meal!
Did you like this?
Leave a comment below if you made this recipe, and let me know what you think. Tips and feedback to improve the recipe are always welcome too!