Preheat the oven on the grill setting, at 390˚F/200˚C.
Boil the sweet potato cubes until tender - this should take about 30 minutes. Drain and leave to one side.
Mix together the onion, garlic, a pinch of salt and drizzle of olive oil and fry over medium heat for 5 minutes - until the onions soften.
Add the paprika and sliced spring onion to the mix and sauté for 2-3 minutes, making sure they are coated in paprika before adding the mushrooms.
Add the beans to the mix, coating them in paprika. Sauté for a further 5 minutes. Then add the tinned tomatoes, maple syrup, lime juice, pepper and coriander, mixing everything through.
Mash the potatoes with the almond milk and a pinch of salt.
Spoon the bean mix at the bottom of a baking tray and top with the sweet potato mash. Place in the oven to grill until it starts to crisp on the top – about 20 minutes.
Serve immediately by itself, or with our delicious kale salad on the side!
FYI: Sweet potatoes pack a powerful nutritional punch. In one medium spud, there is over 400% of your daily vitamin A requirement.