Meat-Free Chick'n Teriyaki Tray Bake

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Cut your sweet potato[es] (skin on) into bite-sized pieces

Cut your red onion[s] into wedges, leaving the skin on (this helps them cook quicker!)

Add the chopped sweet potato and onion wedges to a tray (or two!) with a drizzle of vegetable oil and a pinch of salt

Put the tray[s] in the oven for an initial 15-20 min or until starting to soften

Meanwhile, add your cornflour to a small bowl with 50ml [75ml] [100ml] cold water and give everything a good mix up

Heat a pot with a lid over a medium-low heat

Add your agave, soy sauce and cornflour mixture to the pot and cook, uncovered, for 1-2 min, stirring frequently, or until the sauce has thickened – this is your teriyaki sauce

Once thickened, transfer the sauce to a bowl and set aside for later

Once the sauce is done, add your white long grain rice to a pot with a lid with 175ml [230ml] [350ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Trim, then chop your green beans in half

Once the vegetables have softened, push them to one side of the tray[s] and add the halved green beans on top – these are your roasted vegetables

Add your meat-free chick'n to the other side of the tray[s] and return the tray[s] to the oven for 10-13 min or until the beans are tender and the meat-free chick'n is brown and has warmed through

Once everything is cooked, carefully cut off the root[s] and remove the skin from the roasted onion wedges