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.
Serving size
Ingredients
Ingredients
-
1 tbsp garlic, basil and parsley paste(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
-
80g natural almond yoghurt (Nuts)(Almond Drink (95%) (Water, Almonds), Tapioca Starch, Cultures: Bifidobacterium, Lactobacillus acidophilus, Lactobacillus delbrueckii subs.bulgaricus, Lactobacillus paracasei, Streptococcus thermophilus.)
- 1 unwaxed lime
-
1 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
- 2 avocado
- 1 handful of fresh coriander
-
460g cannellini beans(cannellini beans, water, salt)
- 4 small sweet potato
-
400g passata(tomatoes, salt, citric acid)
- 3 spring onion
-
4 tsp smoked paprika & oregano blend(smoked paprika, oregano)
Allergens
Contains:
Nuts, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 94Kcal | 580Kcal |
| 393kJ | 2426kJ | |
| Fat | 4.2g | 26g |
| of which saturates | 0.9g | 5.4g |
| Carbohydrates | 12g | 72g |
| of which sugars | 3.0g | 19g |
| Protein | 2.2g | 14g |
| Salt | 0.36g | 2.2g |
| Fibre | 3.0g | 18g |
Vegan
Prep in 10
1/3 daily fibre
5 of 5 a day
New
Low sat fat
Family-friendly
Loaded Sweet Potatoes with Smokey Beans, Yoghurt & Avocado
almonds = almond yoghurt
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a medium oven-proof pan, a sieve, a grater & a small bowl
Get the potatoes roasting
- Halve the sweet potatoes and score a cross into the flesh (careful not to cut all the way through)
- Rub with a quarter of the paprika & oregano blend, a pinch of salt and 2 tsp oil. Place the potatoes onto the baking tray, cut-side down. Roast for 30-35 mins / air fryer 20-25 mins, until soft and golden
Bake the beans
- Meanwhile, thinly slice the spring onion, keeping the white and green parts separate. Drain and rinse the beans
- Heat the large oven-proof pan over a medium-high heat with 2 tsp oil. Add the spring onion and cook for 2 mins, until softened
- Add the garlic & herb paste and remaining smoked paprika & oregano (use less for a milder flavour)
- Stir in the passata, cannellini beans, tamari and 100ml water. Season with a pinch of salt and pepper
- Bring to a boil, then bake in the oven for 15-18 minutes, until the sauce has thickened. Alternatively, lower the heat and simmer on the hob for 12-13 mins
Prep the toppings
- Meanwhile, thinly slice the avocado. Roughly chop the coriander. Zest and halve the lime
- In the small bowl, combine the almond yoghurt and lime zest with a pinch of salt and pepper
- When everything's ready, add squeeze of lime juice to the beans. Season to taste
Plate up
- Turn the potatoes cut side up and press with a fork to lightly mash. Serve onto plates, topped with the smokey beans
- Load up the potatoes with your choice of the avocado, coriander, yoghurt, remaining spring onion and lime, cut into wedges
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