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Mexican sweet potato and black beans

Updated: Aug 3, 2020

Increasing fibre is so important for our gut health, and energy levels. Many clients often ask for practical recipes to increase fibre and I love this one as I usually always have the ingredients in my cupboard, so it's a reliable speedy supper.


I recommend increasing fibre gradually to avoid digestive discomfort, and work with a professional if you need support in adding greater diversity to your diet.


GF, V, Vg


Prep time: 5 minutes

Cooking time: 30 minutes

Best for: Dinner or prep ahead for lunch


Ingredients (serves 2)

1 tin of black beans

Half tin of chopped tomatoes

50ml of water

1 large sweet potato

3 spring onions

1 red onion

3 cloves of garlic

1 tsp smoked paprika

1 tsp maple syrup

1 lime


  • Preheat the oven to 180' fan

  • Peel and dice the sweet potato into 1cm chunks. Toss them with 1tbsp olive oil, salt and pepper and roast for 10mins until they've softened

  • Finely chop the garlic, dice the red onion. Add 1 tbsp oil to a pan on a medium heat, and fry for 5 mins, stirring regularly

  • Add the paprika, maple syrup and spring onion for 2 mins

  • Stir the potatoes into the onion mixture. Sautee for 5mins and add the drained black beans and juice from the lime. Leave for 5 mins before adding the tomatoes.

  • Simmer for 15mins. Adding a little water if necessary.

I serve this with brown rice, guacamole and a little coconut yoghurt.


*This recipe was adapted from Deliciously Ella

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