Trying to figure out how to eat more than just instant noodles this week? We’ve got your back. Whether you’re in halls, a student house, or just learning to adult, easy traybake meals for students are the ultimate cooking hack. One tray. One oven. Barely any washing up. And a whole lot of flavour.
These three recipes—from foodie queen Rukmini Iyer—are made for tired students who want decent food without the drama. Trust us: your future self (and your flatmates) will thank you.
🥔 Sweet Potato Traybake with Taleggio, Onions & Basil
A comforting classic for easy student traybake recipes
A roast potato might sound basic, but this version adds cheese, onions, and a banging basil dressing to make it next-level delicious.
Ingredients (serves 4):
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4 sweet potatoes
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2 red onions, quartered
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1 tbsp olive oil
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1 tsp sea salt
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A few sprigs of lemon thyme
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200g taleggio cheese (or brie if you’re skint)
For the dressing:
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30g fresh basil
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3 tbsp olive oil
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1 clove garlic (grated)
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½ tbsp lemon juice
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1 tsp salt
Method:
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Preheat oven to 180°C fan / 200°C.
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Prick potatoes, toss with onions, oil, salt, and thyme. Roast for 55 mins.
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Mix basil, oil, garlic, lemon and salt for dressing.
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Slice into each potato, stuff with cheese, bake 5 more mins.
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Serve hot with the dressing and roasted onions.
Pro tip: This one’s vibes with a Netflix night in.
🌾 Wild Rice & Brussels Sprouts Traybake with Feta
Healthy(ish) and hearty traybake recipe for students
This one’s fresh, filling, and works hot or cold. Great for meal prep or midweek fuel.
Ingredients (serves 2):
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200g wild rice
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500g Brussels sprouts, halved
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80g pancetta cubes
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2 tbsp olive oil
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50g sunflower seeds
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Juice of 1 lemon
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100g feta cheese
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Salt + pepper
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Handful of parsley
Method:
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Boil rice for 25-30 mins.
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Roast sprouts + pancetta at 180°C fan for 25 mins.
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Toss in sunflower seeds for final 5 mins.
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Mix rice with roasted ingredients, lemon juice, feta, and parsley.
Top tip: Add chilli flakes for extra kick 🔥
Leftover game = strong with this one.
🍄 Red Wine Mushroom Casserole with Cheese Scone Topping
This one’s fancy without the effort. It looks impressive, smells amazing, and tastes like it took hours.
Perfect for: Impressing a date or just treating yourself
Time: 50 mins
Serves: 2
Ingredients:
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300g mini portobello mushrooms
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250g chestnut mushrooms
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3 garlic cloves (crushed)
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1 onion (chopped)
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2-3 sprigs rosemary
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1 tbsp olive oil
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200ml red wine
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2 tsp cornflour
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150ml veg stock
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2 tsp sea salt
For the scone topping:
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250g plain flour
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1½ tsp cream of tartar
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1 tsp sea salt
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35g cold butter (cubed)
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25g parsley or basil
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60g mature cheddar (grated)
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100ml milk
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1 egg (beaten)
How to make it:
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Toss the mushrooms, onion, garlic, rosemary and oil in a tray. Roast for 20 mins.
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Stir in red wine, cornflour mix and veg stock.
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Make your scone dough, shape into walnut-sized balls, and place on top.
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Brush with egg, sprinkle cheese, and roast for 20 mins more.
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Let it sit for 5 mins (if you can wait that long), then serve!
Warning: You will want seconds.
Final thoughts 💡
Final thoughts 🍽️
You don’t need loads of pots or a ton of cooking skills to eat well. These easy traybake meals for students are proof that you can keep it simple and still eat like a boss.
Looking for the perfect place to cook them? At Orlando Village, our shared kitchens are perfect for traybake testing and late-night snacks. And if you’re ready to move in and start living your best uni life, book your room today.
Ready to cook in comfort? Book your room now and let the student chef era begin.
