Sweet Potato & Bean Bake
Sweet Potato & Bean Bake
Ingredients
- 2 large sweet potatoes peeled
- 2 14 oz cans black beans drained, 400g
- 7 oz vegan cheese grated, 200g
- handful parsley chopped
For the Sauce:
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 onion diced
- 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 can chopped tomatoes 400g
- 1/4 cup tomato puree 60ml
- 14 oz can chopped tomatoes 400g
- 1/4 cup tomato puree 60ml
Instructions
- 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.
Nutrition
Calories: 353kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 4gSodium: 856mgPotassium: 979mgFiber: 9gSugar: 12gVitamin A: 16923IUVitamin C: 27mgCalcium: 152mgIron: 4mg
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