Roast Sweet Potatoes with Black Bean and Coconut Chilli
By OcadoLife
Published on 27 February 2023
“A ready-made spice paste is a brilliant, easy way of adding loads of flavour,” says chef and food writer Claire Thomson. In her vegan-friendly Roast Sweet Potatoes with Black Bean and Coconut Chilli recipe – made with just five key ingredients, plus olive oil and seasoning – she’s used chipotle paste to give the dish a sweet smokiness, but you can swap in whatever spice paste you have to hand. For more super-simple suppers, try Claire’s Buckwheat Noodles with Walnut and Edamame Pesto or Spicy Sausage, Tomato and Mascarpone Pasta.Time and servings
45 minsTotal time
4Servings
5 minsPrep time
40 minsCooking time
Ingredients
- 4 medium sweet potatoes
- 1 large bunch coriander, stalks finely chopped, leaves picked and roughly torn
- 2 tbsp of olive oil
- 2 (400g) tins black beans, drained
- 200 g of coconut cream
- 50 g of chipotle spice paste, plus extra to taste
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Pierce the sweet potatoes with a fork, place on a baking tray and bake for about 40 mins, until soft and cooked through.Step 2
Meanwhile, in a large pan over a high heat, fry the coriander stalks in the olive oil for 1 min. Add the chipotle spice paste and stir.Step 3
Stir in the beans with 150ml water; season well. Cook for 15-20 mins, until rich and thickened. Add a little extra spice paste to taste, if needed, then stir in the coconut cream and warm through for a couple of mins.Step 4
Slice open the potatoes, fill each with a generous spoonful of the bean mixture and scatter with coriander leaves. Keep leftover beans covered in the fridge for up to 3 days.