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5 from 2 votes

Vegan loaded sweet potatoes

Roasted sweet potatoes loaded with crispy roasted beans and a simple homemade pesto. A healthy, vibrant vegan dinner.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Main meals
Servings: 3 people
Calories: 402kcal
Author: Becca Heyes


  • 3 medium sweet potatoes
  • 1/2 tbsp oil

For the simple basil pesto:

  • 2 tbsp cashew nuts (or pine nuts)
  • 1 small clove garlic, peeled
  • 1 small bunch fresh basil
  • 2 tbsp extra virgin olive oil
  • Salt
  • Black pepper
  • 3 tbsp water

For the roasted black beans:

  • 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • ~ 6 cherry tomatoes, quartered
  • 3 tbsp tinned sweetcorn kernels
  • 1 tsp dried parsley
  • 1/2 tsp garlic granules
  • Salt
  • Black pepper
  • 1/2 tbsp oil


  • Place the sweet potatoes on a baking tray, and rub lightly with a dash of oil. Roast at 190°C (Gas Mark 5 / 375°F) for around 45 minutes, until they're almost soft in the middle.
  • While the potatoes are roasting, prepare the pesto. Add the nuts, garlic, basil and olive oil to a mini food processor, and blitz thoroughly until smooth. Season to taste, and add enough water to give your desired consistency (I wanted a pourable pesto, so I added a few tablespoons of water).
  • To prepare the black beans, add them to a mixing bowl with the tomatoes, sweetcorn, parsley, garlic granules, salt and pepper. Drizzle with a little oil, and mix to combine.
  • When the potatoes are almost soft in the middle, add the black bean mixture to the baking tray, and return to the oven for a further 20 minutes. The beans should be slightly crispy, and the tomatoes will be soft and juicy.
  • Serve the roasted sweet potatoes topped with the roasted beans, and drizzled with pesto.


Serving: 1portion | Calories: 402kcal | Carbohydrates: 53.7g | Protein: 11.3g | Fat: 17.3g | Saturated Fat: 2.6g | Cholesterol: 0mg | Sodium: 142mg | Potassium: 448mg | Fiber: 12.6g | Sugar: 10.5g | Calcium: 40mg | Iron: 3.6mg