sweet potato, peeled and cut into cubes
A dash
almond milk
black beans, drained and rinsed
tinned tomatoes
button mushrooms
spring onions, sliced
large red onion, peeled and diced
garlic cloves, peeled and diced
1 tbsp
maple syrup (optional)
1 handful
coriander, roughly chopped
1 tsp
smoked sweet paprika
lime, juiced
A pinch
salt and pepper to taste
A dash
olive oil

Serves 4

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.