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.
Loaded Sweet Potatoes with Spicy Black Beans
Sweet, spicy, smoky – this simple dish is loaded with flavour. Vibrant roasted sweet potatoes are topped with creamy black beans. Dollop with creamy and coconut yoghurt to cool it all off. Fresh rocket on the side for extra greens.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g mixed salad leaves
- 200g passata (tomatoes, salt, citric acid)
- 460g black beans (Rehydrated black beans, water, salt.)
- 160g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 onion
- 1 pepper
- 2 tbsp green harissa (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
- 3 spring onion
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 2 sweet potato
- 200g baby tomatoes
- 4 garlic clove
Nutritional Information
Calories: 501
Protein: 15g
Carbs: 82g
Fat: 18g
Loaded Sweet Potatoes with Spicy Black Beans
Sweet, spicy, smoky – this simple dish is loaded with flavour. Vibrant roasted sweet potatoes are topped with creamy black beans. Dollop with creamy and coconut yoghurt to cool it all off. Fresh rocket on the side for extra greens.
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9 / air fryer 190C
- Pull out a medium baking dish, a large frying pan, a measuring jug & a sieve
Get the sweet potatoes on
- Halve the sweet potatoes lengthways
- Place into the medium baking dish and rub with 2 tsp oil. Season with salt
- Roast for 30-35 mins / air fryer 25-30 mins, until soft and golden
Prep & soften the veg
- Finely dice the onion. Roughly dice the pepper. Finely chop or crush the garlic
- Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the onion and pepper and cook for 3 mins
- Add the garlic and Mexican spice mix, then cook for 2 mins
Simmer simmer
- Halve the tomatoes. Drain and rinse the beans
- Add the tomatoes, beans, stock powder and 200ml hot water to the pan. Season with a pinch of salt and pepper
- Turn the heat to low and simmer for 10-12 mins, until the sauce has thickened
Plate up
- Thinly slice the spring onions
- Serve the sweet potatoes topped with the spicy beans. Spoon over the yoghurt and drizzle over the harissa (or to taste)
- Serve the salad leaves on the side. Sprinkle with the spring onion
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