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.
Serving size
Ingredients
Ingredients
- 160g baby spinach
-
60g smooth peanut butter (Peanuts, Nuts)(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 40g creamed coconut
-
8 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 4 tbsp tomato purée
-
4 tsp garam masala(Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
-
460g butter beans(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
-
250ml natural kefir (Milk)(Pasteurised Cow’s Milk fermented with 18 different cultures, including stains from the Lactobacillus and Bifidobacteria Families.)
- 1 handful of fresh mint
- 1 midi cucumber
-
200g brown rice(100% Brown Rice)
- 1 sweet potato
Allergens
Contains:
Peanuts, Milk
May Contain:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 148Kcal | 667Kcal |
| 619kJ | 2793kJ | |
| Fat | 5.3g | 24g |
| of which saturates | 2.1g | 9.4g |
| Carbohydrates | 20g | 89g |
| of which sugars | 3.1g | 14g |
| Protein | 4.8g | 22g |
| Salt | 0.1g | 0.44g |
| Fibre | 4.2g | 19g |
1/3 daily fibre
8 plants
Creamy Coconut Butter Beans with Brown Rice, Sweet Potato & 'Live' Kefir Raita
Co-created with Dr Megan Rossi, leading gut health scientist and registered dietitian, this comforting bowl of coconutty beans packs in 50% of your daily fibre intake. You’ll roast vibrant sweet potatoes till golden and delicious, while simmering chunky butterbeans in a warm curry, featuring rich coconut milk, creamy peanut butter and a blend of fragrant spices. Drizzle generously with a homemade ‘live’ raita, made with Bio&Me’s natural & creamy kefir (containing 18 different culture strains) for your gut microbes.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas 7
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out another large saucepan, a medium bowl, a sieve & a measuring jug
Roast & boil
- Dice the sweet potato into 2cm chunks. Place onto the lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
Finish the prep
- Meanwhile, finely dice the cucumber. Pick the mint leaves from the stalks and finely chop
- In the medium bowl, combine the cucumber, mint and half the kefir. Season with salt, then set aside
- Drain and rinse the beans. In the measuring jug, mix the peanut butter with 50ml boiling water until smooth, then top up with 250ml boiling water and stir in the creamed coconut until dissolved
Simmer the beans
- Heat the other large saucepan with 2 tsp oil on medium heat. Once hot, add the beans, garam masala, tomato puree and ginger & garlic paste. Cook for 1 min, until fragrant
- Stir in the peanut coconut mixture. Bring to the boil and simmer for 4-5 mins, until the sauce has thickened. Season with salt and pepper
Finishing touches
- Rinse the spinach
- When ready, stir the roasted sweet potato and spinach into the beans and simmer for 1 min, until wilted
- Remove from the heat and stir through the remaining kefir. Taste and season with salt and pepper if needed
Plate up
- Serve the butter beans into bowls, with the rice alongside. Spoon over the raita
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.