Food Blog: What to Cook This Week

Wednesday, October 29, 2025

What to Cook This Week

What To Cook This Week

Some recipes do the hard work for you - bringing big flavour with barely any effort. A little chopping, a drizzle of olive oil, a sprinkle of seasoning, and that's it. No endless stirring, no mountain of washing up - just simple, nourishing food without the faff.

This week's recipe, our Sweet Potato, Mushroom & Bean Traybake, is exactly that kind of meal. Everything roasts together on one tray, the edges caramelise, the beans soak up the smoky spices, and the mushrooms add that rich, earthy flavour that makes it taste like you've spent far longer in the kitchen than you actually have.

Sweet Potato, Mushroom & Bean Traybake

It's the kind of dinner you'll want on rotation - easy enough for a weeknight, satisfying enough for the weekend, and it makes four generous portions so there's plenty leftover for lunch the next day.

Members - you'll find it by searching 'Sweet Potato, Mushroom & Bean Traybake' in the app - or save it to your meal plan for an effortless weeknight dinner.

Team DE x

SERVES: 4

TIME: 60 minutes

FOR THE TRAYBAKE

4 medium sweet potatoes (about 500 g / 17.6 oz) diced into 1cm / ½″ cubes

250 g mushrooms any large ones halved

2 red onions thinly sliced

1 teaspoon smoked paprika

½ teaspoon dried oregano

2 tablespoons olive oil

240 g canned black beans (1x 400 g can) drained & rinsed

240 g canned butter beans (1x 400 g can) drained & rinsed

1 pack cherry tomatoes

1 thumb-sized piece ginger (about 30 g / 1 oz) cut into matchsticks

1 lime zested & juiced

1 pinch of dried red chilli flakes (optional)

1 handful of coriander (about 30 g / 1 oz) roughly chopped (to garnish)

1 pinch of flaky sea salt & black pepper

FOR THE ROASTED GARLIC YOGHURT

1 bulb garlic

4 tablespoons coconut yoghurt

1 pinch of sea salt

METHOD

1. Preheat the oven to 180°C / 400°F. Add the sweet potato, mushrooms, red onion, paprika, oregano, olive oil, 1 teaspoon salt and ½ teaspoon ground black pepper to a large baking tray; toss together until combined.

2. Slice the top off the garlic bulb, so that you can just see the inside of the cloves, drizzle with olive oil and wrap tightly in foil. Tuck into a corner of the baking tray and place the tray in the oven. Cook for 30 minutes, stirring halfway, until golden.

3. Remove the tray from the oven, then stir in the black beans, butter beans, cherry tomatoes and ginger. Return to the oven for 15–20 minutes, until the tomato skins begin to burst.

4. To make the garlic yoghurt, carefully squeeze the flesh of the garlic (it will be hot) into a small bowl. Stir in the coconut yoghurt and add a pinch of salt.

5. To serve, top the vegetables and beans with the lime juice, zest, chilli flakes (if using), coriander and a pinch of sea salt flakes. Serve the roasted garlic yoghurt on the side.