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Sweet Potato and Black Bean Vegan Bake with Spiced Tomato Sauce Recipe

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3.8 from 11 reviews

A comforting and hearty Sweet Potato and Black Bean Bake featuring layers of thinly sliced sweet potatoes, rich tomato sauce, and seasoned black beans, topped with melty vegan cheese. Perfect as a satisfying vegan main dish, ideal for family dinners or meal prep.

Ingredients

Tomato Sauce

  • 3 tbsp olive oil, divided
  • 1 onion, finely diced
  • 3 garlic cloves, minced
  • 1 tsp ground cumin, plus more to season layers
  • 1½ tsp smoked paprika, plus more to season layers
  • 1 tsp oregano, plus more to season layers
  • 2 x 400 g (14 oz) tins quality chopped tomatoes
  • 1 tsp salt, plus more to season layers (adjust to taste)
  • Ground black pepper, to taste

Remaining Ingredients

  • 2 large sweet potatoes, peeled if desired
  • 2 x 400 g (14 oz) cans black beans, drained
  • 200 g (7 oz) melty vegan cheese, shredded or homemade cashew bechamel
  • Fresh coriander/cilantro, to serve (optional)
  • Ripe avocado or shop-bought guacamole, to serve (optional)
  • Thick vegan yogurt (such as The Coconut Collaborative or Coyo), to serve (optional)

Instructions

  1. Prepare the Tomato Sauce: Heat 2 tablespoons of olive oil in a heavy bottom pan or casserole pot over low heat. Add the finely diced onion and cook gently, stirring occasionally, until almost translucent. Add the minced garlic and continue frying for about one minute. Stir in ground cumin, smoked paprika, and oregano, frying for another minute to release their aromas. Pour in the chopped tomatoes with their juices, breaking them down with a wooden spoon. Add a full can of water and simmer gently for about 30 minutes. When the sauce thickens and the pan starts to dry, add the second can of water and continue simmering until the tomatoes have broken down and the sauce is thick. Season with salt and black pepper to taste.
  2. Preheat the Oven and Prepare Baking Dish: Preheat the oven to 180°C (355°F). Grease a baking dish with 1 tablespoon of olive oil. Spread ½ cup (120 ml) of the prepared tomato sauce evenly over the base of the dish.
  3. Slice Sweet Potatoes: Using a mandolin slicer, cut the sweet potatoes into even 3 mm (0.1 inch) thick slices to ensure uniform cooking. Avoid slicing by hand unless very confident with knife skills.
  4. Assemble the First Sweet Potato Layer: Arrange a layer of sweet potato slices on top of the tomato sauce, slightly overlapping each slice. Lightly season with salt, oregano, and smoked paprika to taste.
  5. Add First Black Bean Layer: Spread one can's worth of drained black beans over the sweet potato layer. Season the beans with a little salt and cumin.
  6. Assemble the Second Sweet Potato Layer: Add another overlapping layer of sweet potato slices and season again with salt, oregano, and smoked paprika.
  7. Add Second Black Bean Layer: Spread the second can of black beans over the sweet potatoes and season with salt and cumin.
  8. Assemble the Third Sweet Potato Layer: Add a final layer of sweet potato slices, overlapping slightly and seasoning with salt, oregano, and smoked paprika.
  9. Top with Remaining Tomato Sauce: Spread the remaining tomato sauce (just under ¾ cup) evenly over the final sweet potato layer.
  10. Bake Covered: Cover the dish with foil and bake in the preheated oven for about 60 minutes, or until the sweet potatoes are cooked through and a knife easily slides through them.
  11. Add Vegan Cheese and Final Bake: Remove the foil and sprinkle the shredded vegan cheese evenly over the top. Return to the oven, uncovered, and bake for another 10-15 minutes until the cheese has melted and is lightly golden.
  12. Serve: Optionally garnish with fresh coriander/cilantro and serve with sliced avocado or guacamole and thick vegan yogurt for added creaminess.

Notes

  • If you prefer, peel the sweet potatoes, though leaving the skin on adds nutrients and texture.
  • Use a mandolin slicer to ensure even thickness for uniform cooking of sweet potatoes.
  • Adjust seasoning layers according to your taste preferences.
  • Vegan cheese can be substituted with homemade cashew bechamel for a creamy topping.
  • Serve with optional toppings like fresh herbs, avocado, guacamole, or vegan yogurt to enhance flavors.
  • Store leftovers covered in the fridge for up to 3 days and reheat thoroughly before serving.

Find it online: https://recipeplenty.com/sweet-potato-and-black-bean-vegan-bake-with-spiced-tomato-sauce-recipe/