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50 Minute Vegan Sweet Potato & Bean Bake. Full of protein and veggies, this bake is so nutritious, and vegan friendly too!
Serves: 4 Cooking Time: 50 minutes
Ingredients
2 large sweet potatoes, peeled
2 x 400g cans black beans, drained
200g vegan cheese, grated
handful parsley, chopped
extra green salad or steamed greens
For the sauce
1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 tsp ground cumin (plus more for the layers)
2 tsp smoked paprika (plus more for the layers)
1 tsp mixed herbs (plus more for the layers)
400g can chopped tomatoes
60ml tomato puree
Method
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. Bring to boil and then reduce heat to low and simmer for 15-20 minutes until the sauce is reduced and thickens.
Heat the oven to 180°C. Spread half of the tomato at the bottom of a baking dish.
Slice the sweet potatoes into 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 minutes, until the sweet potato is cooked through.
Sprinkle with grated vegan cheese and bake without cover for another 10 minutes, until the cheese has melted. Serve with a sprinkle of parsley and a nice green salad or steamed greens.
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Rosie ❤️
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