serves 4 | vegetarian + vegan friendly | recipe from Little Green Kitchen


  • 1 sweet potato
  • 200g tofu
  • 1 red onion
  • 200g wholegrain rice
  • 200g kidney beans
  • 75g frozen green beans
  • 15g fresh ginger
  • 2 garlic cloves
  • 3 tbsp peanut butter
  • 2 tbsp tomato purée
  • 375ml veg stock
  • 250ml coconut milk

To serve

  • Greek yoghurt
  • toasted peanuts or sesame seeds
  • baby spinach leaves
  • lime wedges


  • baking tray
  • knife
  • chopping board
  • mixing bowl
  • whisk
  • tablespoon
  • tin foil


If you haven’t cooked rice on a tray in the oven before, say hello to a new family favourite! This one-tray dinner is simple to make, and tastes rich and sweet with a fresh kick from the ginger, lime and yoghurt. The method can be used for any traditional stew recipe and you’ll always end up with the best crispy bits towards the edges of the pan. We often serve this straight from the tray with a couple of forks and glasses on the table. It might seem a bit barbaric but, we promise you, the kids won’t complain and neither will the ones doing the dishes.

Recipe from Little Green Kitchen by Green Kitchen Stories.

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