Sweet Potato & Bean Pie

Gluten Free | Dairy Free | Meal Prep | Vegetarian

Serves 4

Prep Time 30 Mins

Cooking Time 75 Mins

361

kCal

17g

Fats

44g

Carbs

7g

Proteins

Ingredients

2 large sweet potatoes, peeled
2X 14oz. (400g) cans black beans, drained
7oz. (200g) vegan cheese, grated
Handful parsley, chopped

For the sauce:
1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 tsp ground cumin, more to season layers
2 tsp smoked paprika, more to season layers
1 tsp mixed herbs, more to season layers
14 oz (400g) can chopped tomatoes
1/4 xup (60ml) tomato puree
2 tsp salt
Black pepper

Method

First prepare the tomato sauce. Heat the olive oil in a large pan over medium-high heat.
Add the diced onion and fry for 3-4 minutes.
Next, add in the garlic, spices, and herbs and cook for another minute, stirring continuously
Add in the chopped tomatoes, tomato puree, and season with salt and pepper to taste.
Bring to the boil and then reduce heat to low and simmer for 15-20 minutes until the sauce is reduced and has thickened.
Preheat the oven to 355°F (180°C). Spread half of the tomato sauce on the bottom of a baking dish.
Slice the sweet potatoes into 0.1 inch (3mm) thin slices and try to make each slice roughly the same thickness as this will help the potato to cook evenly.
Place a layer of sweet potato on the tomato sauce overlapping slightly. Season with salt, herbs, and smoked paprika.
Next, spread 1 can of black beans on top of the potato. Follow with another layer of sweet potato, and season with salt, herbs, and smoked paprika.
Spread the second can of black beans followed with a third layer of sweet potato. Again season with salt, herbs, and smoked paprika.
Finally, top with the remaining tomato sauce. Cover with a piece of tin foil and place in the oven to bake for about 40-50 minutes, until the sweet potato is cooked through.
Sprinkle with grated vegan cheese, return to the oven and bake without a cover for another 10-15 minutes, until the cheese has melted.

2 large sweet potatoes, peeled
2X 14oz. (400g) cans black beans, drained
7oz. (200g) vegan cheese, grated
Handful parsley, chopped

First prepare the tomato sauce. Heat the olive oil in a large pan over medium-high heat.
Add the diced onion and fry for 3-4 minutes.
Next, add in the garlic, spices, and herbs and cook for another minute, stirring continuously
Add in the chopped tomatoes, tomato puree, and season with salt and pepper to taste.
Bring to the boil and then reduce heat to low and simmer for 15-20 minutes until the sauce is reduced and has thickened.
Preheat the oven to 355°F (180°C). Spread half of the tomato sauce on the bottom of a baking dish.
Slice the sweet potatoes into 0.1 inch (3mm) thin slices and try to make each slice roughly the same thickness as this will help the potato to cook evenly.
Place a layer of sweet potato on the tomato sauce overlapping slightly. Season with salt, herbs, and smoked paprika.
Next, spread 1 can of black beans on top of the potato. Follow with another layer of sweet potato, and season with salt, herbs, and smoked paprika.
Spread the second can of black beans followed with a third layer of sweet potato. Again season with salt, herbs, and smoked paprika.
Finally, top with the remaining tomato sauce. Cover with a piece of tin foil and place in the oven to bake for about 40-50 minutes, until the sweet potato is cooked through.
Sprinkle with grated vegan cheese, return to the oven and bake without a cover for another 10-15 minutes, until the cheese has melted.