The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Black Bean, Sweet Potato & Tenderstem Broccoli Bowl
Join the bean revolution with Mindful Chef x Bold Bean Co. Rich and nutty black beans are the star of the show in this vibrant bowl - dished up with roasted sweet potatoes, sweet onion and tenderstem broccoli. Drizzle over a creamy tahini kefir dressing and sprinkle with crunchy honey seed clusters, for the perfect bite. Inspired by a recipe from Bold Bean Co's new cookbook, 'Full of Beans’. Beans have never tasted better.
2/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 570g queen black beans (use half) (Black beans in their bean stock (water and salt))
- 250ml natural kefir (use half) (Milk) (Pasteurised Cow’s Milk fermented with 18 different cultures, including stains from the Lactobacillus and Bifidobacteria Families.)
- 1 handful of fresh coriander
- 90g Tenderstem broccoli
- 1 tbsp tahini (Sesame)
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 40g mixed salad leaves
- 2 small sweet potato
- 15ml hot honey (honey, chilli extract)
- 2 tsp smoked paprika
- 1 garlic clove
- 1 onion
- 30g multi seed mix (Linseeds Brown 37.5%, Sunflower seeds 37.5%, Chia Seeds 15%, Pumpkin seeds 10%)
Nutritional Information
Calories: 646
Protein: 24g
Carbs: 78g
Fat: 27g
Ingredients
- 570g queen black beans (use a quarter) (Black beans in their bean stock (water and salt))
- 40g mixed salad leaves (use half)
- 1 handful of fresh coriander (use half)
- 90g Tenderstem broccoli (use half)
- 1 garlic clove (use half)
- 1 tbsp tahini (use half) (Sesame)
- 1 tbsp white miso paste (use half) (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 250ml natural kefir (use a quarter) (Milk) (Pasteurised Cow’s Milk fermented with 18 different cultures, including stains from the Lactobacillus and Bifidobacteria Families.)
- 30g multi seed mix (use half) (Linseeds Brown 37.5%, Sunflower seeds 37.5%, Chia Seeds 15%, Pumpkin seeds 10%)
- 1 onion (use half)
- 15ml hot honey (use half) (honey, chilli extract)
- 2 small sweet potato
- 2 tsp smoked paprika (use half)
Nutritional Information
Calories: 880
Protein: 26g
Carbs: 124g
Fat: 32g
Black Bean, Sweet Potato & Tenderstem Broccoli Bowl
Join the bean revolution with Mindful Chef x Bold Bean Co. Rich and nutty black beans are the star of the show in this vibrant bowl - dished up with roasted sweet potatoes, sweet onion and tenderstem broccoli. Drizzle over a creamy tahini kefir dressing and sprinkle with crunchy honey seed clusters, for the perfect bite. Inspired by a recipe from Bold Bean Co's new cookbook, 'Full of Beans’. Beans have never tasted better.
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a medium frying pan, a small bowl, a peeler & a sieve
Roast the veg
- Dice the sweet potatoes into 2cm chunks (peel optional). Cut the onion into 8 wedges
- Place both onto the lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper. Roast for 15 mins, until softening
Make the honey seed clusters
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the seed mix, half the paprika and a pinch of salt. Toast for 2 mins, then add half the hot honey and cook for a further minute, until sticky. Remove from the heat
Make the dressing
- Put the tahini pot in a bowl of hot water for 1 min to loosen. Finely chop or crush the garlic clove
- In the small bowl, combine the half pack of kefir, the miso, tahini and garlic. Mix until smooth. Season with salt and pepper
Finishing touches
- Trim and cut the broccoli into thirds. Finely chop the coriander. Drain the half jar of beans (do not rinse)
- After 15 mins of cooking, add the remaining paprika and hot honey to the sweet potatoes. Toss to coat
- Place the broccoli alongside, drizzle with 1 tsp oil and season with salt and pepper. Return the tray to the oven for a final 10 mins
Plate up
- Mix the coriander, beans, and salad leaves through the roasted veg tray
- Serve the bean salad into bowls. Drizzle over the kefir dressing and top with the seed cluster
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