A delicious and easy tray bake recipe that makes the perfect quick meal.
This tray bake recipe is up there with one of the tastiest quick lunch recipes we’ve ever made. It’s so simple but packed with flavour. Our three main ingredients are red cabbage, beetroot and black beans. When mixed together, they have the most vibrant ruby red colour that looks beautiful when topped with bright green herbs. The cabbage has a slight crunch to it, and the black beans go a little crispy in the oven too, whilst the beetroots are lovely and tender. The creamy dressing on top finishes this dish off, giving a wonderful combination of textures and flavours.
This recipe contains two absolute favourite ingredients of ours: miso and peanut butter. You’ll often find us in the kitchen cooking with either one or the other of these ingredients. This time, we’re using them together to create a magical tray bake recipe. We love them individually, but we may just love them even more together! The salty, umami flavour from the miso perfectly complements the nutty, earthy flavours in peanut butter. The miso is the main ingredient that the red cabbage, beetroots and black beans are cooked in, and the peanut butter is what makes up the satay dressing that gets drizzled over everything at the end.
This miso tray bake is quick and easy to make.
Everyone loves a tray bake right?! Similar to one-pot meals, you can just chuck everything in together, pop it in the oven and let it do its thing whilst you get on with other things. That’s why they’re great for quick work-from-home lunches, packed lunches for taking to the office, or weeknight meals when you’ve had a long busy day. This recipe is delicious just as is and perfectly filling for lunch. We would suggest serving it for 2 if having it on its own. You could also cook up some rice to have with it and maybe a simple side salad or some extra veggies. In this case, we’d serve it for 4 people.
A great source of plant-based protein.
This tray bake recipe has a can of delicious black beans in it, that provides some much-needed plant-based protein. We aim to eat a variety of vegan protein throughout the day in each meal, and black beans are one of our favourites. They’re super versatile; they can be used in so many different cuisines. They’re also very affordable. A can of black beans will cost you anywhere between 40p-50p in UK supermarkets, which is very budget-friendly!
This miso tray bake recipe is:
- quick and easy
- all cooked in one tray
- perfect for lunch or dinner
- vegan and dairy-free
- a delicious combination of miso and peanut butter
If you enjoyed this recipe, try one of our other delicious recipes:
- Aubergine & tofu hoisin tray bake
- Chopped Asian salad with gochujang tofu
- Creamy tahini miso mushrooms on toast
Easy Tray Bake Recipe – Miso red Cabbage, Beetroot & Black Beans
For the tray bake
- 1/4 large red cabbage sliced into 2cm strips
- 280 g beetroot chopped into large cubes
- 1 400 g tin of black beans
For the miso sauce
- 2 tbsp miso paste
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1/2 tbsp sesame oil
- 1/2 lime juiced
- 1 tsp ginger grated
- 2 cloves of garlic minced
For the satay dressing
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 3 tbsp water
- 1/2 tsp apple cider vinegar
- 1 tsp maple syrup
For the toppings
- Spring onion
- Fresh coriander
- Sesame seeds
- Preheat the oven to 200 degrees Celsius.
- Add the sliced red cabbage, beetroots and drained black beans to a roasting tray.
- Mix the miso paste, soy sauce, maple syrup, sesame oil, lime juice, ginger and garlic in a small bowl. Then drizzle all over the red cabbage, beetroot and black beans. Use your hands to mix everything together so the sauce covers all the veggies. Bake in the oven for 20-30 minutes until everything is soft and tender and the cabbage has charred slightly around some of the edges.
- Whilst it’s in the oven, make the peanut satay dressing. Mix the peanut butter, soy sauce, water, apple cider vinegar and maple syrup together in a bowl, then leave to one side.
- Remove the tray bake from the oven, drizzle the peanut satay dressing all over, then top with chopped spring onions, fresh coriander and sesame seeds. Serve on its own or with rice.