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 & Roasted 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.
1/3 daily fibre
12 plants
Low sat fat
Serving size
Ingredients
- 570g queen black beans (Black beans in their bean stock (water and salt))
- 180g Tenderstem broccoli
- 2 sweet potato
- 1 tbsp smoked paprika
- 250ml kefir (Milk)
- 1 garlic clove
- 2 onion
- 80g mixed salad leaves
- 2 tbsp tahini (Sesame)
- 1 handful of fresh coriander
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 30g multi seed mix (Linseeds Brown 37.5%, Sunflower seeds 37.5%, Chia Seeds 15%, Pumpkin seeds 10%)
- 15ml hot honey (honey, chilli extract)
Nutritional Information
Calories: 507
Protein: 21g
Carbs: 66g
Fat: 18g
Black Bean, Sweet Potato & Roasted 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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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 small frying pan, a peeler, a medium bowl & a sieve
Roast the veg
- Dice the sweet potatoes into 2cm chunks (peel optional). Cut each onion into 8 wedges
- Place both onto the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 15 mins, until softening
Make the honey seed clusters
- Heat the small 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
Dressing time
- Add the tahini pot to a bowl of hot water for 1 min to loosen. Finely chop or crush the garlic
- In the medium bowl, combine the kefir, miso, tahini and garlic. Season with salt and pepper
Finishing touches
- Trim and cut the broccoli into thirds. Finely chop the coriander. Drain the beans
- After 15 mins of roasting, add the remaining paprika and honey to the sweet potato. Toss to coat
- Place the broccoli alongside, drizzle with 1 tsp and season with salt. Return the tray to the oven for a final 10 mins
Plate up
- Toss 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 clusters
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