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–+ servings

Rosemary Roasted Potatoes with Tomatoes & Butter Bean Dip [vegan]

Fragrant rosemary roasted potatoes served with juicy tomatoes and a creamy butter bean dip. Heaven!
3 from 3 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Family Meals, Traybakes
Cuisine English
Servings 4 people
Calories 518 kcal

Equipment

oven tray
Blender
mixing bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 750 g new potatoes
  • 4 Tbsp olive oil
  • Juice of 1 lemon
  • 2 Tbsp chopped rosemary
  • 250 g on-the-vine cherry tomatoes
  • 4 garlic cloves slivered

BUTTER BEAN DIP

  • 400 g can butter beans
  • 2 Tbsp tahini
  • 2 garlic cloves
  • 1 tsp ground cumin
  • 4 Tbsp water
  • 3 Tbsp lemon juice to taste
  • ½ to 1 tsp salt
  • 2 Tbsp extra-virgin olive oil

Instructions
 

  • Heat some water in a large pan. When boiling add the potatoes and part-boil them for 10 mins. When done, drain and set aside to cool.
  • Preheat the oven to 220C/fan 200C/gas 7.
  • Depending on their size, cut the potatoes in halves or quarters.
  • In a bowl, mix together the olive oil, the juice of one lemon and the chopped rosemary.
  • Spread the potatoes on a baking tray and toss in the oil and rosemary mixture.
  • Cook for 15 mins then add the tomatoes and slivered garlic cloves, tossing everything into the oil and rosemary mixture. Return the baking tray to the oven and cook for a further 20 mins. Keep an eye from time to time as cooking will depend on the size of the potatoes. If the tomatoes cook faster, take them out of the oven and set them aside until the potatoes are cooked.
  • Make the dip while the vegetables are in the oven. Place drained and rinsed butter beans in a blender. Add tahini, garlic cloves, cumin and water. Whizz to a paste. Add lemon juice and salt to taste. Whizz again with some olive oil. You can adjust the amount of water to get your desired consistency.
  • Once the vegetables are cooked, spread the butter bean dip on a serving dish. Drizzle some extra olive oil on top. Top with the roasted potatoes and tomatoes. Season the vegetables to taste with salt and pepper.
  • Serve warm or at room temperature.

Nutrition

Serving: 250gCalories: 518kcalCarbohydrates: 61gProtein: 14gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gSodium: 321mgPotassium: 1517mgFiber: 13gSugar: 6gVitamin A: 354IUVitamin C: 58mgCalcium: 84mgIron: 5mg

Find this recipe online:

Rosemary Roasted Potatoes with Tomatoes & Butter Bean Dip [vegan]

https://theflexitarian.co.uk/recipe-items/rosemary-roasted-potatoes-with-tomatoes-butter-bean-dip-vegan/