This healthy vegan baked sweet potato recipe combines smoky, paprika and chipotle-spiced beans with a whipped tahini dressing and fluffy baked sweet potato jackets. Using both mixed beans and butter beans means this recipe is high in fibre, while velvety whipped tahini adds protein and extra colour. Low in saturated fat, a source of protein, high in fibre, high in vitamin A and a source of vitamin E, this powerhouse midweek recipe also carries our Eat Well health seal of approval.
Marks & Spencer
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50MIN
Total time
Ingredients
Servings
4
4
M&S sweet potatoes, scrubbed clean
250 g
M&S prepared frozen soffritto mix
3 cloves
M&S Remarksable Value garlic, minced
2
cinnamon sticks
2
M&S fresh bay leaves
2 tsp
M&S hot chipotle chilli paste
1 tsp
smoked paprika
1 jar
(437 g)
(437 g)
M&S Collection giant butter beans, drained
1 tin
(400 g)
(400 g)
mixed beans, drained
400 g
M&S Italian passata rustica
10 g
coriander
to serve
For the whipped tahini
75 g
M&S tahini
1
lime
Nutrition per serving
Calories
614kcal
Fat
13.7 g
Saturates
1.9 g
Sugars
16.5 g
Salt
444.8 mg
