Loaded Sweet Potatoes with Spicy Black Beans

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	90Kcal	501Kcal
	377kJ	2098kJ
Fat	3.3g	18g
of which saturates	1.5g	8.2g
Carbohydrates	15g	82g
of which sugars	3.5g	20g
Protein	2.7g	15g
Salt	0.27g	1.5g
Fibre	3.4g	19g

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Vegan 1/3 daily fibre 5 of 5 a day Low sat fat

Loaded Sweet Potatoes with Spicy Black Beans

Prep time: 15 mins

Total time: 35 mins

Cuisine: Mexican

Food group: Vegan

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.

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 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