Home Dish Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing
Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing favourite

Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing

Introduce

Chef :

Ben the (reluctant) vegetarian 🥦

Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing

AKA: ‘the best vegan meal I have ever had!’- my girlfriend, Jan 2019.

Ingredient

Cooking time :

60 mins
1 kg

Charlotte potatoes, halved

1 tablespoon

salt

2 tablespoons

olive oil

400 g

green beans

350 g

bean sprouts

150 ml

coconut milk

100 g

chunky peanut butter

1

red chilli finely chopped

1 tablespoon

lime juice

1 tablespoon

soy sauce

2.5 cm

ginger

Cooking instructions

* Step 1

Toss the potato’s, oil and salt in a baking tray and bake at 180 fan for 40 minutes
Image step 1

* Step 2

Whilst this is baking mix up the sauce until it is a nice creamy consistency. Balance the soy sauce and lime to taste. Split the sauce into separate bowls to prevent arguments...
Image step 2 Image step 2 Image step 2

* Step 3

After 40 minutes pop the green beans and bean sprouts on top of the potatoes. Drizzle a little more oil and place back in the oven for 20 minutes.
Image step 3 Image step 3

* Step 4

Serve with fresh coriander and drizzle the dressing over. It’s that easy.
Image step 4

Note: if there is a photo you can click to enlarge it

Tag

Charlotte potatoes, halved Salt olive oil green beans bean sprouts coconut milk chunky peanut butter red chilli, finely chopped lime juice soy sauce ginger

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10 Pieces Of Expert Nutrition Advice

1. Start Small

2. Fill Your Plate With Beans and Leafy Greens

3. Focus on Adding—Not Subtracting

4. Taste the Rainbow

5. Prioritize Potassium

6. Eat More Plants

7. Focus on Your Immune System

8. Try the Mediterranean Diet

9. Understand the Impact of Food

10. Guard Your Gut

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