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Easy Mexican Traybake with Rice

Roasted butternut squash, corn, black beans and spiced yoghurt

--
/5
(
0
reviews)
SERVES
2
Cooks in
60
min
LEVEL
Child's Play
SERVES
2
Cooks in
15
min
level
Child's Play

Instructions

This Mexican Traybake recipe is a simple, one-pan meal that's perfect for any night of the week. Just toss around some fresh ingredients with the mexican spices. You can also use a standard mexican spicemix. Throw it in an oven dish and serve with rice and fresh and spiced yoghurt sauce. Effortless.

Step 1
Preheat your oven to 200°C (392°F).

Step 2
Slice the butternut squash into 1-2 cm thick slices. Cut the bell pepper into large chunks. Halve the ears of corn.

Step 3
In a large roasting pan, toss the butternut squash, corn, black beans, and bell pepper with the smoked paprika, cumin, clove, nutmeg, a generous drizzle of olive oil, and salt to taste. Ensure everything is evenly coated.

Step 4
Roast the vegetable and bean mixture in the preheated oven for about 45 minutes, or until the vegetables are tender and lightly caramelized.

Step 5
While the vegetables are roasting, prepare the rice according to package instructions.

Step 6
Once the vegetables are done, remove the roasting pan from the oven. Squeeze the lime juice evenly over the roasted vegetables.

Step 7
Sprinkle the roasted mix with crumbled Feta cheese, freshly chopped cilantro, and spring onions.

Step 8
In a small bowl, mix the yoghurt with diced chipotle. This will serve as a creamy, spiced sauce to complement the dish.

Step 9
Serve the roasted butternut squash and corn alongside or over the cooked rice, with the spiced yoghurt sauce on the side for drizzling or dipping.

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