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Kidney Bean Loaded Sweet Potatoes

Kidney Bean Loaded Sweet Potatoes

with Smashed Avocado and Italian Style Cheese
4.5(360)
Recipe Development Team
Recipe Development TeamUpdated on March 31, 2026
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Calories
: 
680 kcal
Protein
: 
11.5g protein
Total
: 
45 minutes
Difficulty
: 
Medium
Allergens:
  • Celery
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Sweet Potato

1 carton(s)

Red Kidney Beans

1 unit(s)

Carrot

1 unit(s)

Spring Onion

1 pouch(es)

Fresh Tomato Sauce

1 sachet(s)

Ground Cumin

10 grams

Vegetable Stock Paste

(Contains: Celery)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 pot(s)

Smashed Avocado

Not included in your delivery

2 tbsp

Water

Energy (kcal)680 kcal
Energy (kJ)2844 kJ
Fat21.1 g
of which saturates5.4 g
Carbohydrate88.6 g
of which sugars25.8 g
Dietary Fibre27.3 g
Protein11.5 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Sieve
•Medium Bowl
•Grater
•Pan

Instructions

PDF
Bake the Sweet Potato
1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Halve the sweet potatoes lengthways and place them onto a baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes, then lay them, cut-side up, on the baking tray.

Roast on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins. Turn halfway through cooking.

Prep the Beans
2

Drain and rinse the kidney beans in a sieve.

Lightly crush half the beans in a medium bowl with a masher or fork.

Prep the Veg
3

Trim the carrot, then coarsely grate (no need to peel).

Trim and thinly slice the spring onion. 

Start the Kidney Beans
4

When the sweet potatoes have 6-8 mins remaining, place a large frying pan on medium-high heat with a drizzle of oil.

When hot, add the mashed and whole kidney beans, fresh tomato sauce, carrot, ground cumin, veg stock paste and water (2p: 2 tbsp / 4p: 4 tbsp). Stir to combine.

Simmer and Season
5

Reduce the heat to low and and simmer the kidney bean mixture, stirring occasionally, until thickened, 4-6 mins.

Season with salt and pepper. Add a splash of water if it looks dry. 

Serve
6

Share the sweet potato halves, cut-side up, between your plates.

Top with the kidney bean mixture, followed by the hard Italian style cheese and spring onion.

Serve with the smashed avocado alongside.

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