Smoky Black Beans

with Roasted Sweet Potatoes and Guacamole

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Instructions

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1 Roast sweet potatoes

Preheat the oven to 220°C/200°C fan. Wash the sweet potatoes and cut them into 1-1.5 cm thick slices. Place the slices onto a lined baking tray. Drizzle with oil and sprinkle generously with salt and pepper. Roast for 25-30 min until soft and starting to crisp.

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2 Prep vegetables

Meanwhile, peel and chop the onion and garlic. Halve the cherry tomatoes. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, fry the onion with a pinch of salt for 3 min. Add the garlic and cherry tomatoes and cook for 2 min further.

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3 Add and simmer

Add the drained black beans, tomato paste, maple syrup, smoked paprika powder, taco seasoning, black pepper and a splash of water. Cook for 5 min. Season with salt if needed.

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4 Make guacamole

Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and transfer it to a bowl. Mash the avocado with a fork. Chop the coriander (reserve a few leaves for garnish) and add it to the avocado. Season with a generous squeeze of lime juice and a pinch of salt. Mix well.

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5 Serve

Top the roasted sweet potatoes with the beans. Garnish with the remaining fresh coriander. Serve with the guacamole.

Tips for fussy eaters

Make two batches of the black bean mix and keep one mild.

Pro tip

Take your time when roasting the sweet potatoes. They should be soft and nicely caramelised.

Enjoy this little piece of Mexican heaven on a plate!

Cooking Time: 45 min

Cals 838 · Prot 21 · Carbs 115 · Fat 38

Gluten-Free

Dairy-Free

Ingredients

Number of people

Sweet potatoes

Sweet potatoes 600 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp

Topping

Red onion 1 Piece
Garlic cloves 2 Pieces
Cherry tomatoes 250 Grams
Olive oil 2 Tbsp
Black beans 240 Grams
Tomato paste 30 Grams
Maple syrup 20 ML
Smoked paprika powder 2 Grams
Taco seasoning 10 Grams
Black pepper 0.5 Tsp
Water 50 ML
Salt 0.5 Tsp

Guacamole

Avocado 2 Pieces
Fresh coriander 15 Grams
Lime 2 Pieces
Salt 0.5 Tsp

Enjoy this little piece of Mexican heaven on a plate!

Cooking Time: 45 min

Cals 838 · Prot 21 · Carbs 115 · Fat 38

Gluten-Free

Dairy-Free

Instructions

photo

1 Roast sweet potatoes

Preheat the oven to 220°C/200°C fan. Wash the sweet potatoes and cut them into 1-1.5 cm thick slices. Place the slices onto a lined baking tray. Drizzle with oil and sprinkle generously with salt and pepper. Roast for 25-30 min until soft and starting to crisp.

photo

2 Prep vegetables

Meanwhile, peel and chop the onion and garlic. Halve the cherry tomatoes. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, fry the onion with a pinch of salt for 3 min. Add the garlic and cherry tomatoes and cook for 2 min further.

photo

3 Add and simmer

Add the drained black beans, tomato paste, maple syrup, smoked paprika powder, taco seasoning, black pepper and a splash of water. Cook for 5 min. Season with salt if needed.

photo

4 Make guacamole

Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and transfer it to a bowl. Mash the avocado with a fork. Chop the coriander (reserve a few leaves for garnish) and add it to the avocado. Season with a generous squeeze of lime juice and a pinch of salt. Mix well.

photo

5 Serve

Top the roasted sweet potatoes with the beans. Garnish with the remaining fresh coriander. Serve with the guacamole.

Tips for fussy eaters

Make two batches of the black bean mix and keep one mild.

Pro tip

Take your time when roasting the sweet potatoes. They should be soft and nicely caramelised.

Ingredients

Number of people

Sweet potatoes

Sweet potatoes 600 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp

Topping

Red onion 1 Piece
Garlic cloves 2 Pieces
Cherry tomatoes 250 Grams
Olive oil 2 Tbsp
Black beans 240 Grams
Tomato paste 30 Grams
Maple syrup 20 ML
Smoked paprika powder 2 Grams
Taco seasoning 10 Grams
Black pepper 0.5 Tsp
Water 50 ML
Salt 0.5 Tsp

Guacamole

Avocado 2 Pieces
Fresh coriander 15 Grams
Lime 2 Pieces
Salt 0.5 Tsp
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