Serves 2-3
Ingredients:
-2-3 large sweet potatoes (about 350-400g), chopped into about 2cm chunks
-1 courgette, sliced into thick rounds, and each round into halves
-1 red pepper, cored and cut into bite size chunks
-2 tbsp olive oil
-1 tsp cumin
-1/2 tsp cinnamon
-1/2 tsp chilli powder
-1/2 tsp salt
-1 tbsp olive oil
-1 red onion, finely chopped
-1 tsp cumin seeds
-1 tin chopped tomatoes
-1 tsp mixed dried green herbs
-1/2 tsp salt
-1 x 4oog tin black beans, drained, or 100g dried black beans, cooked in advance according to packet instructions
-60g feta or cheese of choice
-1 small handful fresh coriander, roughly chopped
To serve, (optional):
-Diced avocado, lime wedges, sour cream, chilli sauce, tortilla wraps/ rice/ quinoa
Directions:
Preheat your oven to 220 degrees C. Toss the chopped sweet potato, courgette and red pepper together with 2 tbsp olive oil and the cumin, cinnamon, chilli powder and salt. Tip onto a large baking tray and roast in the oven for about 20 minutes, or until all the veg is nicely softened and starting to brown in places.
Meanwhile, heat one tbsp olive oil in a saucepan over a medium heat. Add your chopped onion and cumin seeds to the pan and fry for about 5 minutes. Tip in your tinned tomatoes and dried herbs and salt and let it simmer gently on the heat, stirring occasionally, until some of the liquid has evaporated and the sauce has thickened and isn’t watery. When the vegetables are cooked, remove from the oven and tip into a medium sized baking dish along with the black beans, stirring the beans and veg together until evenly combined. Pour the tomato sauce on top, spreading evenly so that the bean/ veg mixture is covered. Grate or crumble your cheese over the top and put under the grill in the oven until the cheese is lightly toasted and browning slightly.
Remove from the oven and scatter with the coriander. Spoon onto bowls or plates, top with avocado, sour cream, squeezes of lime, stuff into wraps, have with tortilla chips, serve with rice... or eat just as it is.
