Potato, Bean & Asparagus Bake
If there’s one thing I love, it’s a meal that is both effortless and satisfying. Enter the Potato, Bean & Asparagus Bake—a delicious, plant-based dish that is packed with flavour, hearty enough to keep you full, and simple enough for even the busiest weeknights.
With tender baby potatoes, crisp asparagus, and creamy cannellini beans all roasted to perfection and drizzled with a creamy tahini dressing, this bake celebrates fresh ingredients and wholesome goodness. It’s a dish that proves healthy eating doesn’t have to be complicated—just a few simple steps, and you’ll have a nourishing meal on the table.
Whether you’re meal prepping for the week, feeding the family, or looking for an easy side dish, this recipe is a winner. Keep reading to learn how to make it, plus my top tips to make this meal even more delicious.
WHY YOU'LL LOVE THIS RECIPE.
Easy & fuss-free – Everything bakes in one dish, meaning minimal prep and even less cleanup.
Packed with plant-based goodness – With fibre-rich beans, vitamin-loaded veggies, and a creamy tahini dressing, this is a meal that fuels you with nutrients.
Versatile & meal-prep friendly – This bake works perfectly for meal-prepping and can be easily customised with different vegetables or proteins.
Naturally dairy-free & gluten-free – An excellent option for those with dietary preferences or allergies.
HOW TO MAKE THE PERFECT POTATO, BEAN & ASPARGUS BAKE.
This recipe is beautifully simple, but as always, a few key tips will take it from good to incredible.
Step 1: Roast the Potatoes & Onion
The key to getting beautifully golden, crispy potatoes is to give them a head start in the oven. Halved baby potatoes roast alongside red onion wedges for the first 15 minutes, allowing them to develop that delicious roasted flavour.
Step 2: Add the Beans & Asparagus
Cannellini beans are an excellent source of plant-based protein and fibre, making this dish both satisfying and nourishing. Adding them to the tray for the final 15 minutes allows them to crisp up slightly while still keeping their creamy texture. The asparagus is added at this stage, too—it cooks quickly and stays perfectly tender when roasted for just 15 minutes.
Step 3: Whisk Up the Creamy Tahini Sauce
This sauce is where the magic happens. A mix of tahini, lemon juice, nutritional yeast, maple syrup, and sea salt creates a creamy, slightly nutty, and tangy dressing that ties everything together. It’s simple yet so flavourful!
Step 4: Assemble & Serve
Once the bake is golden and tender, drizzle the sauce over the veggies, sprinkle with chopped parsley, and enjoy!
POTATO, BEAN & ASPARGUS BAKE RECIPE.
Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients:
For the tray bake:
800g (1.8 lbs) baby potatoes, halved
2 red onions, cut into wedges
125g (4.4 oz) asparagus, chopped
400g (14 oz) can cannellini beans, drained
For the sauce:
3 tbsp. tahini
2 tbsp. lemon juice
1 tbsp. nutritional yeast
½ tbsp. maple syrup
½ tsp. sea salt
2 tbsp. parsley, chopped
INSTRUCTIONS:
Preheat your oven to 200°C (390°F).
In a large baking dish, combine the potatoes and onion. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss everything together. Bake in the oven for 15 minutes.
After 15 minutes, add the asparagus and cannellini beans to the baking dish. Mix well and continue baking for another 15 minutes.
While the vegetables are roasting, prepare the sauce by combining all the ingredients in a small bowl. Add a splash of water until the sauce reaches a pourable consistency.
Once the potatoes and veggies are fully cooked, drizzle with the sauce, sprinkle with chopped parsley, and serve warm.
TIPS TO MAKE THIS DISH EVEN BETTER.
1. Choose the Right Potatoes
Baby potatoes work beautifully in this dish because they hold their shape well and have a naturally creamy texture. If you don’t have baby potatoes, opt for Yukon Gold or another waxy variety—they won’t dry out like starchy potatoes do.
2. Get Creative with Veggies
This recipe is incredibly versatile, so feel free to swap in whatever vegetables you have on hand. Some great alternatives include:
Broccoli or Brussels sprouts instead of asparagus
Sweet potatoes instead of baby potatoes (just adjust cooking time)
Zucchini or capsicums for extra colour and flavour
3. Add Extra Protein for a More Filling Meal
If you want to boost the protein even more, consider adding:
Grilled or roasted chicken – For a lean, flavourful addition
Tofu or tempeh – Great plant-based protein options
Salmon or prawns – For a seafood twist
Beef or Lamb - Ideal for heartier appetites and a rich, satisfying flavour
4. Make It a Meal-Prep Staple
This dish stores beautifully in the fridge for up to 4 days, making it an excellent option for meal prep. Store individual portions in airtight containers and simply reheat before serving.
WHY THIS RECIPE IS A GAME-CHANGER FOR HEALTHY EATING.
If you’ve ever struggled with making healthy eating feel easy and enjoyable, this recipe is a great place to start. Here’s why:
Balanced & nutrient-dense – It’s packed with complex carbs, plant-based protein, and healthy fats from the tahini dressing.
Minimal effort, maximum flavour – One pan, a handful of ingredients, and a rich, creamy dressing—what’s not to love?
Great for leftovers – Make a batch at the beginning of the week and enjoy fuss-free meals for days.
This is the kind of meal that makes healthy eating effortless—and that’s exactly what I’m all about.
READY TO GIVE IT A TRY?
Whether you need a quick weeknight dinner, a meal-prep staple, or a veggie-packed side dish, this Potato, Bean & Asparagus Bake is a must-try. It’s warm, comforting, and bursting with fresh flavours—all while being incredibly easy to make.
Give it a go, and let me know what you think! Tag me on Instagram @MichelleMitchellHealthCoach or leave a comment on the blog—I’d love to see how you enjoy this dish.
Happy cooking!
