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Sweet Potato Black Bean

GF DF V 

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Did you know that 1 cup of cooked black beans contains a whopping 15g of protein?!

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Black beans are a food that everyone can benefit from keeping in their kitchen cabinets. And it’s easy to benefit from black beans nutrition as they are an extremely affordable source of protein, filling fiber, disease fighting antioxidants, and numerous vitamins and minerals.

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Studies have linked eating black beans with helping to protect against inflammation, heart disease, weight gain, diabetes, certain cancers, and common nutrient deficiencies that we often see in people eating a typical western diet.

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The health benefits of black beans, their versatility, and their high nutrient content make them an excellent choice for both plant-based eaters and omnivores alike.

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Ingredients

Time: 45mins

Serves: 2

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For the black beans:

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  • 1 x garlic clove, crushed

  • 2 tsp coconut oil

  • 1/2 tsp cumin powder

  • 1/2 tsp ground black pepper

  • 1/4 tsp turmeric

  • 1 tsp curry powder (the one I used is in this link)

  • 1 x large tomato chopped

  • 1 x can of organic black beans

  • a splash of spring water

  • salt to taste

  • chilli (optional)

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For the sweet potato:

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  • 2 x medium sweet potatoes

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For the toppings:

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Directions​​

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  1. Pre-heat the oven to 190 degrees celsius. Wash your sweet potatoes and poke a few holes in them with a fork or sharp knife. Place the potatoes whole, on a baking tray and roast them in the oven. This usually takes 40-45 minutes. A sharp knife should easily go all the way through when ready. 

  2. Whilst the potatoes are cooking prepare the beans. Add the coconut oil into a pot on low heat with the garlic, stirring occasionally.

  3. Add in the turmeric, black pepper, curry powder and chopped tomatoes. Increase the heat to medium and allow the tomatoes to cook. They should be a light orange colour when ready (about 5-10 minutes). Stir occasionally.

  4. Rinse and drain the beans and add to the pot. Mix everything together and allow to simmer on medium heat for a further 10 minutes. 

  5. Allow beans to simmer on low heat for 10 more minutes stirring occasionally and adding water where necessary. Add salt to taste.

  6. Whilst the beans are cooking prepare your guacamole, sour cream or other toppings. 

  7. When everything's done simply split the potatoes in half pour on the beans, top with guacamole, and other toppings of choice (see variations) and enjoy!

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Variations: for red onion topping simple dice red onions and set them in apple cider vinegar for 30 mins. Keep in jar and use whenever you like! also try fresh coriander, spring onion or my delicious vegan coconut sour cream.

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