Recipe description
September 21, 2026
High-Fiber Broccoli Black Bean Tray Bake
A colorful, fiber-rich tray bake with broccoli and black beans for everyday gut-friendly eating.
High Fiber
Fiber Rich
Colorful Plants
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from broccoli, sweet potato, vegetables, and black beans.
- Includes a wide range of colorful plant foods, herbs, and spices.
- Combines slow-digesting carbohydrates with olive oil for a satisfying plant-forward meal.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Broccoli
400
gram
Bean, black
2
tablespoon
Oil, olive
2
tablespoon
Onion, red
1
piece
Garlic
2
piece
Bell Pepper
1
piece
Cherry tomatoes
150
gram
Sweet potato
1
piece
Seed, cumin
1
teaspoon
Paprika powder
1
teaspoon
Black pepper
1
teaspoon
Salt
1
teaspoon
Lemon juice
1
teaspoon
Fresh herbs
2
tablespoon
Instructions
1
Preheat the oven to 200°C (180°C fan) and line a large baking tray with baking paper.
2
Cut the broccoli into florets and the sweet potato into bite-sized cubes. Halve the cherry tomatoes and roughly chop the bell pepper and red onion. Mince the garlic.
3
Spread the sweet potato cubes on the tray, drizzle with half the olive oil, and roast for 15 minutes.
4
Remove the tray from the oven and add the broccoli, bell pepper, red onion, garlic, and cherry tomatoes. Sprinkle over the cumin seeds, paprika powder, black pepper, and salt, then drizzle with the remaining olive oil.
5
Toss everything together and spread out in a single layer. Return to the oven and bake for 20–25 minutes, until the vegetables are tender and lightly browned at the edges.
6
Drain and rinse the black beans, then scatter them over the tray during the last 5 minutes of baking to warm through.
7
Remove from the oven, squeeze over the lemon juice, and scatter with the fresh herbs. Serve warm as a main dish.
More Recipes For Your Gut
Nutrition
350 kcal
Calories
10 g
Protein
58 g
Carbohydrates
13 g
Fiber
13 g
Sugar
14 g
Fat
2 g
Saturated fat
3 g
Salt
FAQ
How many servings does this broccoli and black bean tray bake make?
The recipe makes 2 servings.
What oven temperature should I use?
Bake at 200°C, or 180°C for a fan oven.
How long does the tray bake take to cook?
Roast the sweet potato for 15 minutes, then bake the remaining vegetables for 20–25 minutes. Add the beans for the final 5 minutes.
Do I need to cook the black beans first?
Yes. Use cooked or canned black beans, then drain and rinse them before adding them during the last 5 minutes.
Can I use frozen broccoli?
Yes, but thaw and drain it first. It may need slightly less cooking time than fresh broccoli.
Can I prepare this recipe without sweet potato?
Yes. Replace it with another firm vegetable, such as extra bell pepper, cauliflower, or courgette, adjusting the cooking time as needed.
How should I store leftovers?
Cool leftovers promptly, refrigerate them in a covered container, and use within 2–3 days. Reheat until piping hot.
Is this tray bake suitable for a vegan diet?
Yes, provided the black beans and other packaged ingredients contain no added animal-derived ingredients.
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