4 Large Portobello Mushrooms
1 400g Tin of Cannellini Beans
1 Large Sweet Potato
1 Red Onion
½ Bag of Spinach
1tbsp Pesto (I used Zest Basil Pesto)
Salt & Pepper
Rinse then slice the sweet potato into cubes. Spread evenly across the baking tin and drizzle in olive oil. Season with salt and pepper. Roast for 15 minutes, alone, until partially cooked through.
Meanwhile, slice your onion and courgette then drain and rinse cannellini beans.
After 15 minutes, add the beans and chopped vegetables, along with your Portobello mushrooms to the baking tray. Add a little more oil and seasoning before baking for a further 15 minutes.
Make your dressing by combining pesto and juice of 1 lemon.
After 15 minutes, remove from the oven, add spinach and drizzle over the dressing. Roast for a further 5 minutes.
Serve and enjoy! Great alone, or teamed up with a salmon fillet for extra protein and omega 3! Yum!