Smokey Black Beans with Sweet Potato Fries (Vegan)
These vibrant, hearty and nourishing bowls of Smokey Black Beans with Sweet Potato Fries are easy to make in 30 minutes and are naturally high in fibre, high in plant-based protein and so delicious.
This year, I am really trying to eat more sweet potatoes because not only do I love them, but they are so good for us. With lots of fibre, vitamins and minerals, they are also really versatile, you can bake them, roasted them, mash them and even turn them into brownies. Lately, I have been loving air frying them with some spices and serving them with a beany dish like this one. It’s full of fibre, comes together in less than 30 minutes and is ideal to make ahead of time – perfect meal prep for busy weeks.
Why will I love this?
This dish is so good:
- Rich, hearty and wholesome
- Tomatoey, smokey and spiced
- Made using wholefood ingredients
- Easy to make
- Ready in 30 minutes
- Ideal for meal prep
- Lasts well in the fridge or freezer
- Everyone will love it
- Also serve the beans with pasta or wholegrains
- Try this with whole roasted sweet potatoes
- Or in halves
- Full of plant-based protein
- From the beans
- High in fibre
- From the veggies, beans and sweet potatoes
- Packed with different veggies
- Lots of vitamins and minerals
- Naturally dairy-free, egg-free and vegan
- Gluten-free and nut-free
- Delicious with a scoop of hummus on top
- Serve with fresh avocado for a pop of colour
If you already love the sound of these beans, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients in the recipe card below and see my favourite and recommended products in the “shop the recipe” below.
For the sweet potatoes:
- Sweet potatoes: scrubbed and chopped but leave the skin on.
- Olive oil: or your preferred cooking oil.
- Cumin: I love this on roasted sweet potatoes.
- Salt and pepper: to season.
As for the smokey beans:
- Red onion: or white onion, for the base.
- Red pepper: chopped up small or you can use orange or yellow pepper, too.
- Garlic: for flavour.
- Spices: sweet smoked paprika and chipotle chilli flakes.
- Sun-dried tomatoes: to add lots of lovely flavour.
- Tomato puree: for a tomato richness.
- Black beans: I love the Bold Bean Co black beans.
- Veggie stock: to allow the beans to soften.
- Smoked salt: this adds such a lovely flavour.
And to serve, I love to add some hummus (see my homemade recipes here), some avocado and fresh herbs.
Is this gluten-free and nut-free?
This is naturally gluten-free and nut-free.
How do I make this?
This is ready in a few steps:
- Slice the sweet potatoes and toss with seasonings: and air fry or bake until tender and crispy.
- Fry off the onion, garlic and pepper in a large pan: until soft.
- Add the spices: and fry until fragrant.
- Pour in the beans and the other ingredients: and allow to warm and simmer for 10 minutes until saucy.
- Serve the beans topped with some hummus, avocado and the sweet potatoes: adding herbs etc as you please.
How long will it last?
The beans and sweet potatoes will keep in separate containers in the fridge for 2-3 days. The beans will freezer for 1 month and allow them to defrost before eating. To warm it all back up, add the beans to a saucepan for 10 minutes and add the fries to an oven or air fryer for 5-10 minutes.
What other recipes can I try?
For more beany recipes:
- Creamy Herby Pasta with Greens and Beans
- Roasted Red Pepper Sauce Butterbeans with Broccolini
- Smoky Chipotle Butterbeans with Herby Tahini
- Marry Me Sun-Dried Tomato Orzo and Beans
- Chipotle Black Beans with Guacamole
Smokey Black Beans with Sweet Potato Fries (Vegan)
These vibrant, hearty and nourishing bowls of Smokey Black Beans with Sweet Potato Fries are easy to make in 30 minutes and are naturally high in fibre, high in plant-based protein and so delicious.
Ingredients
For the Sweet Potato Fries:
- 3-4 sweet potatoes
- 3 tbsp olive oil
- 1 tsp cumin
- Salt and pepper
For the Smokey Black Beans:
- 2 tbsp olive oil
- 1 red onion, finely diced
- 1 red pepper, chopped small
- 4 garlic cloves, crushed
- 1 tsp sweet smoked paprika
- ¼ tsp chipotle chilli flakes
- 75g sun-dried tomatoes, chopped
- 2 tbsp tomato puree
- 1 x 700g jar black beans (500g beans with 200ml stock)*
- 200ml vegetable stock
- Smoked salt
To Serve:
- 4 large tbsp hummus
- 2 avocados, sliced
- Fresh herbs e.g. coriander
Instructions
- Scrub the potatoes and trim the ends. Cut into slices and then into chip-style pieces. Add to a large tray (or a few smaller trays depending on your air fryer) and toss with the olive oil, cumin, salt and pepper. Air fry at 200ºC for 20 minutes, tossing halfway through, until soft inside and crispy outside.**
- Meanwhile, make the black beans, add the olive oil to a large saucepan and warm. Once hot, add the red onion, pepper, garlic with some smoked salt and pepper and stir over a high heat for a few minutes, to soften the onion. Now add in the sweet smoked paprika and chipotle. Stir for 1 minute.
- Stir in the chopped sun-dried tomatoes and tomato puree and then add in the beans and their stock with the vegetable stock. Stir well and bring to a gentle simmer. Cook over a medium heat with a lid on for 10 minutes, until juicy.
- When everything is cooked, spoon the beans into bowls and top with some hummus, the sweet potato fries, avocado slices and some fresh herbs. Enjoy straight away.
- Leftover sweet potatoes and the beans will keep for 2-3 days in separate sealed containers in the fridge. Or, freeze the beans for 1 month and allow to defrost before warming back up to eat.
Notes
*or use 2 x 400g tin of black beans, with their liquid
**to bake them in the oven, add to a large tray and bake for 250-30 minutes in a preheated oven at 180Fan/200ºC.
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Stay in touch
I look forward to hearing what you think of these Smokey Black Beans with Sweet Potato Fries so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest so please say hello!
With black bean love x
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