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.
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.
1/3 daily fibre
8 plants
Serving size
Ingredients
- 40g baby spinach
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp tomato purée
- 2 tsp pasanda spice (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 15g creamed coconut
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 250ml natural kefir (use half) (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
- 80g brown rice (100% Brown Rice)
- 1 small sweet potato
Nutritional Information
Calories: 630
Protein: 21g
Carbs: 84g
Fat: 22g
Ingredients
- 2 tsp pasanda spice (use half) (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 80g brown rice (use half) (100% Brown Rice)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 small sweet potato (use half)
- 15g creamed coconut (use half)
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 midi cucumber (use half)
- 2 tbsp tomato purée (use half)
- 1 handful of fresh mint (use half)
- 40g baby spinach (use half)
- 250ml natural kefir (use a quarter) (Milk) (Pasteurised Cow’s Milk fermented with 18 different cultures, including stains from the Lactobacillus and Bifidobacteria Families.)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 630
Protein: 21g
Carbs: 84g
Fat: 22g
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.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas 7
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large saucepan, a small bowl, a sieve & a measuring jug
Roast & boil
- Dice the sweet potato into 2cm chunks. Place onto the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
- Meanwhile, add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
Make the raita & peanut coconut sauce
- Finely dice the cucumber. Pick the mint leaves from the stalks and finely chop
- In the small bowl, combine the cucumber, mint and one-quarter of the kefir. Season with a pinch of salt, then set aside
- Drain and rinse the beans. In the measuring jug, mix the peanut butter with 2 tbsp hot water (1 tbsp for 1 person), until smooth, then top up with 150ml boiling water (75ml for 1 person) and stir in the creamed coconut until dissolved
Simmer the beans
- Heat the large saucepan with 1 tsp oil on medium heat. Once hot, add the pasanda spice, tomato puree and ginger & garlic paste. Cook for 1 min, until fragrant
- Stir in the beans and the peanut coconut sauce. 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 in another quarter of the kefir. Season to taste
Plate up
- Share the butter beans between bowls, with the rice alongside. Spoon over the raita
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