The protein cooking time listed in this recipe has been updated.
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Loaded Sweet Potato with Spicy Black Beans
Simple, spicy, smoky – this warming dish is loaded with flavour and takes just 10 mins to prep. You'll roast sweet potatoes til golden, then stuff them with fibre-filled herby black beans. Dollop with coconut yoghurt for creaminess. Add fresh rocket on the side for extra greens.
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 handful of fresh coriander (use half)
- 1 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 40g mixed salad leaves (use half)
- 1 pepper (use half)
- 1 tbsp ancho spice blend (use half) (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 75g seasonal tomatoes (use half)
- 1 onion (use half)
- 2 tbsp tomato purée (use half)
- 230g black beans (use half) (Rehydrated black beans, water, salt.)
- 2 spring onion
- 2 garlic clove
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 sweet potato (use half)
Nutritional Information
Calories: 488
Protein: 15g
Carbs: 84g
Fat: 15g
Ingredients
- 1 pepper
- 1 handful of fresh coriander
- 40g mixed salad leaves
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 1 tbsp ancho spice blend (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 75g seasonal tomatoes
- 2 tbsp tomato purée
- 1 onion
- 1 sweet potato
- 2 garlic clove
- 230g black beans (Rehydrated black beans, water, salt.)
- 2 spring onion
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
Nutritional Information
Calories: 480
Protein: 15g
Carbs: 83g
Fat: 15g
Loaded Sweet Potato with Spicy Black Beans
Simple, spicy, smoky – this warming dish is loaded with flavour and takes just 10 mins to prep. You'll roast sweet potatoes til golden, then stuff them with fibre-filled herby black beans. Dollop with coconut yoghurt for creaminess. Add fresh rocket on the side for extra greens.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan & a small mixing bowl
Roast the sweet potato
- Halve the sweet potato lengthways
- Place into the small baking dish, rub with 1 tsp oil and season with salt
- Roast for 30-35 mins / air fryer 20-25 mins, until soft and golden
Combine the flavours
- Finely slice the onion. Finely chop or crush the garlic. Thinly slice the pepper
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the onion and pepper and cook for 3 mins, until softening. Add the garlic and ancho spice mix, then cook for a further 2 mins
Get your simmer on
- Halve the tomatoes. Drain and rinse the beans. Cut the spring onions into 3cm pieces
- In the final 10 mins, add the spring onion to the potato tray and return to the oven
- Add the tomato puree, beans and half of the tomatoes to the pan, along with 200ml hot water (100ml for 1 person)
- Turn the heat to low and simmer for 8-10 mins, until the sauce has thickened. Stir through half of the vinegar and season generously with salt and pepper
Meanwhile; Make the yoghurt
- Finely chop the coriander
- In the small bowl, mix the yoghurt and coriander with a generous pinch of salt and pepper
Last bits & plate up
- Share the sweet potato halves between plates and top with the spicy beans. Spoon over the coriander yoghurt
- Serve the rocket on the side, dress with the remaining vinegar and top with the roasted spring onions and remaining tomatoes
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