Loaded Sweet Potato with Spicy Black Beans & Coconut Yoghurt

Serving size

1 person 2 people 4 people

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)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	84Kcal	510Kcal
	353kJ	2135kJ
Fat	2.9g	17g
of which saturates	1.4g	8.4g
Carbohydrates	14g	84g
of which sugars	3.9g	24g
Protein	2.6g	15g
Salt	0.26g	1.6g
Fibre	3.2g	19g

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)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	92Kcal	546Kcal
	387kJ	2284kJ
Fat	3.8g	22g
of which saturates	1.5g	9.1g
Carbohydrates	14g	83g
of which sugars	3.9g	23g
Protein	2.5g	15g
Salt	0.27g	1.6g
Fibre	3.3g	19g

Back

Vegan 1/3 daily fibre 5 of 5 a day

Loaded Sweet Potato with Spicy Black Beans & Coconut Yoghurt

Prep time: 25 mins

Total time: 35 mins

Cuisine: Mexican

Food group: Vegan

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 salad leaves on the side for extra greens.

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9/ air fryer 200C
Line a baking tray with parchment paper
Pull out a large frying pan, a small bowl, a measuring jug & a sieve

Roast the sweet potato

Halve the sweet potato lengthways
Place onto the lined baking tray, rub with 1 tbsp oil and season with salt
Roast for 30-35 mins / air fryer 25-30 mins, until soft and golden

Combine the flavours

Meanwhile, 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

Simmer the beans

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 sweet potato tray and return to the oven for the remaining time, until golden
Add the tomato puree, beans and half the tomatoes to the pan, along with 200ml hot water (100ml for 1 person)
Bring to a boil and simmer for 8-10 mins, until the sauce has thickened. Stir through half the vinegar and season generously with salt and pepper

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, topped with the beans. Spoon over the coriander yoghurt
Serve the salad leaves on the side, dress with the remaining vinegar and 1 tsp olive oil. Top with the roasted spring onion and the remaining tomatoes