Smoky sweet potato and black bean traybake
Sweet potato, pepper and onion roasted with smoked paprika and cumin, then black beans and sweetcorn, with avocado and lime on top. Mexican in flavour, and you can eat it straight from the tray.
- Time
- 45 min
- Serves
- 2
- Kind
- Traybakes
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Set the oven to 200°C (180°C fan). Scrub the sweet potatoes and cut them into 2 cm cubes with the skins on, deseed the red pepper and cut it into chunks, and cut the red onion into wedges.
- Put the sweet potato, pepper and onion on a large roasting tray with the olive oil, smoked paprika, cumin and a good pinch of salt. Toss well and spread out in a single layer.
- Roast for 30 minutes, turning halfway, until the sweet potato is soft when pressed and browned at the edges.
- Drain and rinse the black beans and drain the sweetcorn. Stir both into the tray and roast for 8 minutes more, until hot through.
- In the meantime, halve, stone and dice the avocado, roughly chop the coriander and cut the lime in half.
- Squeeze half the lime over the tray, then top with the avocado and coriander. Cut the other half into wedges and put them on the side.
Tip Leave the skin on the sweet potatoes. It crisps up well, and there is less peeling to do.
Per portion
| Energy | 685 kcal |
| Protein | 19 g |
| Carbohydrate | 88 g |
| of which sugars | 28 g |
| Fat | 23 g |
| of which saturates | 4 g |
| Fibre | 25 g |
| Salt | 0.76 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- sweet potato2
- black beans1 tin
- sweetcorn1 tin
- red pepper1
- red onion1
- avocado1
- lime1
- coriander½ bunch
- smoked paprika2 tsp
- cumin1 tsp
- olive oil1 tbsp
