Christian Health, Christian Fitness, Christian Wellbeing, Christian Retreats

Sweet Potato, Sweetcorn and Black Bean Tray Bake

A yummy addition to a lazy weekend breakfast or great when out and about.

Prep: 10 mins

Cook: 30 mins

Level: Beginner

Serves: 3-4

Allergen info: none

Ingredients

  • 2 tins black beans, drained and rinsed

  • 1 large sweet potato, chopped into small cubes

  • 1 red onion, chopped

  • 1 large handful sweetcorn (fresh or frozen)

  • 2 tbsp olive oil

  • 2 tsp ground cumin

  • 2 garlic cloves, crushed

  • Juice of 1 lemon

  • 2 tbsp tomato purée

  • 1 tbsp honey

  • 2 handfuls fresh spinach leaves

  • Small handful fresh coriander leaves, chopped (plus extra to garnish)

Method

  • Preheat oven to 180°C (fan 160°C).

  • In a large ovenproof dish or roasting tin, combine the black beans, sweet potato, onion, sweetcorn, olive oil, cumin, and garlic.

  • Bake for 30 minutes, stirring once halfway through.

  • Remove from the oven and stir through the lemon juice, tomato purée, and honey.

  • Gently mix in the spinach and coriander while still warm so they wilt slightly.

  • Serve warm, topped with extra coriander if desired.

  • Store in the fridge in an airtight container for up to 3 days.

  • Suitable for freezing for up to 3 months. Defrost overnight in the fridge and reheat thoroughly before serving.

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