Looking for a wholesome evening meal that's vegan friendly and healthy too? Look no further than our delicious sweet potato and bean bake!
Each bake makes 4 servings, it takes around 35mins to prepare and 75mins to cook.
Looking for more great low vegan recipes? Look no further than our new VEGAN RECIPE BOOK available on the KRATOS Store!
This handy guide gives you everything you need, including 40 recipes with great ideas for breakfast, lunch and dinner and even a shopping list and a meal planner so you can organise everything in advance!
Each recipe comes with the full macronutrient breakdown and even a QR code so you can scan your meal directly into MyFitnessPal!
For those of you wondering about the nutritional breakdown in this recipe:
Nutrition per serving:
For the Bake:
- 2 large sweet potatoes, peeled
- 2x 14 oz. (400g) cans black beans, drained
- 7 oz. (200g) vegan cheese, grated
- handful parsley, chopped
For the sauce:
- 1 tbsp. olive oil,
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp. ground cumin, more to season layers
- 2 tsp. smoked paprika, more to season layers
- 1 tsp. mixed herbs, more to season layers
- 14 oz. (400g) can chopped tomatoes
- ¼ cup (60ml) tomato puree
What you need to do:
Firstly, prepare the tomato sauce. Heat the olive oil in a large pan over medium-high heat.
Add the diced onion and garlic and fry until fragrant, 3-4 minutes. Next, add in the spices and herbs and cook for another minute, stirring.
Add in the chopped tomatoes and tomato puree, and season with salt and pepper to taste. Bring to boil and then reduce heat to low and simmer for 15-20 minutes until the sauce is reduced and thickens.
Preheat the oven to 355°F (180°C). Spread half of the tomato at the bottom of a baking dish.
Slice the sweet potatoes into 0.1″ (3mm) thin slices and try to make each slice the same thickness.
Place a layer of sweet potato on the tomato sauce overlapping slightly—season with salt, herbs, and smoked paprika.
Next, spread 1 can of black beans on top of the potato. Follow with another layer of sweet potato, and season with salt, herbs, and smoked paprika.
Spread the second can of black beans followed with a third layer of sweet potato. Again season with salt, herbs, and smoked paprika.
Finally, top with the remaining tomato sauce. Cover with a piece of tin foil and bake for about 40-50 minutes, until the sweet potato is cooked through.
Sprinkle with grated vegan cheese and bake without cover for another 10-15 minutes, until the cheese has melted.
Be sure to tag us in your posts showing us when you've tried the recipe and let us know what you think! @kratos_nutrition