Black Bean, Sweet Potato and Tenderstem Broccoli Bowls (V) from Full of Beans

By Erin Brown
Related Categories: Cookbook Confidential

“This is one to get your gut microbes partying. We all know beans are GREAT for our gut health, thanks to their high fibre content. But here we’ve introduced a creamy miso kefir dressing full of prebiotics, which feed the good bacteria in our guts. The seed topper adds crunch, but also packs in a few more plant points to make this dish sing.” Amelia Christie-Miller, author of Full of Beans

4 sweet potatoes, chopped into bite-sized chunks

2 red onions, each cut into 8

3 tbsp olive oil

1 tsp cayenne pepper or hot paprika

200g (7oz) Tenderstem broccoli / 1 broccoli head, broken into florets and stalk roughly chopped

570g (1lb 4½oz) jarred black beans, drained and rinsed

Handful of coriander, finely chopped

Few big handfuls of spinach (or use a mixed watercress, spinach and rocket salad bag)

Salt and pepper

For the super-seed sprinkle

200g (7oz) mixed seeds, such as sunflower seeds, pumpkin seeds, sesame seeds and linseeds

1 tbsp olive oil

½ tsp cayenne or chilli powder

1 tsp honey or maple syrup

For the dressing

100ml (3½fl oz) kefir or natural yoghurt

2 tsp white miso paste

1 tbsp tahini

1 small garlic clove, finely grated

½ tsp maple syrup or honey

Juice of ½ lime / ½ tbsp rice vinegar

Preheat the oven to 180°C/160°C fan/350°F/gas mark 4 and line a baking tray with baking paper.

To make the super-seed sprinkle, mix all the ingredients together in a bowl and spread onto the prepared tray. Roast for 10–15 minutes until dry and golden, stirring once during cooking. Keep an eye on it, as the seeds easily burn! Allow to cool and store in a sealed container.

With the oven still on, spread out the sweet potato and onions in an even layer on a baking tray and toss well with 2 tablespoons of the olive oil, the cayenne pepper or paprika, and a pinch of salt and pepper. Roast for 25 minutes.

Remove the sweet potatoes from the oven and drizzle with the maple syrup, giving the potatoes a turn in the tray. Add the broccoli to the tray and drizzle with the remaining olive oil. Sprinkle with salt and roast everything for a further 15 minutes, or until the broccoli is slightly charred and the sweet potatoes are soft and tender.

Meanwhile, in a small bowl, whisk together all the dressing ingredients until well combined. Season to taste.

Once cooked, remove the veg from the oven and tip the black beans on to the tray. Toss gently to combine with the oils and spices. If you like having a warm salad, you can serve straight away with the cooling dressing. Or you can leave the veggies to cool and serve it cold.

To assemble, tumble the veg, beans and a few handfuls of spinach or salad leaves onto a serving platter. Drizzle over some of the dressing, leaving the rest to serve on the side. Garnish with chopped coriander and a few spoonfuls of the seed topper.