What will i need?

  • 2 large sweet potatoes, peeled
  • 2x 14 oz. (400g) cans black beans, drained
  • 7 oz. (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
  • ¼ cup (60ml) tomato puree


per serving:

  • 361 kcal
  • 17g Fats
  • 44g Carbs
  • 9g Protein


  • Firstly, prepare the tomato sauce. Heat the olive oil in a large pan over medium-high heat.
  •  Add the diced onion and garlic and fry until fragrant, 3-4 minutes. Next, add in the spices and herbs and cook for another minute, stirring.
  •  Add in the chopped tomatoes and tomato puree, and season with salt and pepper to taste. Bring to boil and then reduce heat to low and simmer for 15-20 minutes until the sauce is reduced and thickens.
  •  Preheat the oven to 355°F (180°C). Spread half of the tomato at the bottom of a baking dish.
  •  Slice the sweet potatoes into 0.1″ (3mm) thin slices and try to make each slice the same thickness.
  •  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 bake for about 40-50 minutes, until the sweet potato is cooked through.
  •  Sprinkle with grated vegan cheese and bake without cover for another 10-15 minutes, until the cheese has melted,

Severs 4

Prep: 30 mins

Cook: 75 mins