Meatless Monday’s: Sweet Potato & Bean Bake
Some dishes just scream comfort food, but what if comfort could also mean nourishing, vibrant, and plant-powered? Enter the Sweet Potato & Bean Bake—a dish that layers tender slices of golden-orange sweet potato with hearty black beans, all tucked into a smoky, spiced tomato sauce and topped with gooey vegan cheese. It’s the kind of meal that feels like a hug from the inside out.
This bake is a celebration of textures and flavors: the natural sweetness of the potato plays beautifully against the earthy richness of the beans, while the tomato sauce brings in smoky paprika and cumin to tie it all together. By the time the cheese bubbles on top, your kitchen will smell like pure heaven—like you’ve been slow-cooking something magical all day (when really, it’s just an hour in the oven).
Whether you’re feeding the family, meal-prepping for the week, or just craving something cozy that doesn’t skimp on nutrition, this dish delivers. Plus, it’s so versatile—you can serve it as a main with a crisp green salad, or slice it into smaller portions for a hearty side. One thing’s for sure: after the first bite, you’ll be adding this bake to your regular rotation.
Sweet Potato & Bean Bake
Ingredient List
2 large sweet potatoes, peeled
2 x 14 oz. (400g) cans black beans, drained
7 oz. (200g) vegan cheese, grated
Handful of parsley, chopped
Ingredient List for the Sauce
1 tbsp. olive oil
1 onion, diced
3 garlic cloves, minced
1 tsp. ground cumin (plus more for layering)
2 tsp. smoked paprika (plus more for layering)
1 tsp. mixed herbs (plus more for layering)
14 oz. (400g) can chopped tomatoes
¼ cup (60ml) tomato puree
Salt & pepper, to taste
Directions
Make the sauce: Heat olive oil in a large pan over medium-high heat. Add onion and garlic, cooking for 3–4 minutes until fragrant. Stir in cumin, smoked paprika, and mixed herbs, and cook for 1 minute more.
Add chopped tomatoes and tomato puree. Season with salt and pepper, bring to a boil, then reduce heat and simmer for 15–20 minutes, until thickened.
Preheat oven to 355°F (180°C). Spread half the tomato sauce over the bottom of a baking dish.
Slice sweet potatoes into thin (about 0.1″/3mm) slices.
Create your first layer: sweet potato slices over the sauce, slightly overlapping. Season with salt, herbs, and smoked paprika.
Spread 1 can of black beans over the sweet potato. Repeat layering with more sweet potato (seasoned), the second can of beans, and then a final sweet potato layer.
Finish by spreading the remaining tomato sauce on top. Cover with foil and bake for 40–50 minutes, until potatoes are tender.
Remove foil, sprinkle with grated vegan cheese, and bake uncovered for 10–15 minutes, until the cheese has melted and is golden.
Garnish with chopped parsley before serving.
Makes 4 servings.
Nutrition Facts
Calories per serving: 361
Fats per serving: 17 grams
Protein per serving: 9 grams
Carbohydrates per serving: 44 grams
This recipe is taken from our Eat Lean: Plant-Powered cookbook featuring 40 delicious recipes for a vibrant vegan lifestyle.
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