Spiced Sweet Potato and Black Bean Bowl
A proper full meal, not a side dish trying to be dinner — roasted, spiced and genuinely filling.
VeganGluten-free
40 min(15m prep, 25m cook)
2 servings
easy
Ingredients
2 servings
Method
Tips & swaps
- • Add a spoonful of natural yoghurt on top if you're not keeping it vegan.
- • Swap black beans for kidney beans if that's what's in the cupboard.
Storage & reheating
The roasted sweet potato and beans keep for 3 days — store the avocado separately and add fresh.
Nutrition (per serving)
410
Kcal
12g
Protein
58g
Carbs
15g
Fat
14g
Fibre
Estimated values, for guidance only.
