The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Peri-peri beans on sweet potato fries
This loaded plateful is satisfying, spicy and proudly unpretentious! So roll up your sleeves, grab a napkin and get stuck into sweet potato chips, roasted onions and corn, smothered with black beans and red pepper in peri-peri sauce, a super-simple baby tomato and coriander topping and lime wedges for a citrussy flourish.
Plants 7
SWK: Source of protein
SWK: High fibre
Serving size
Ingredients
- 1 pepper
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 2 tsp peri-peri seasoning (Garlic Granules, Ground Paprika, Red Pepper, Crushed Chilies, Onion Granules, Rubbed Oregano, Lemon Peel, Birds Eye Chilli Powder, Cracked Black Pepper)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 230g black beans (Rehydrated black beans, water, salt.)
- 2 sweet potato
- 2 onion
- 200g passata (tomatoes, salt, citric acid)
- 1 handful of fresh coriander
- 1 unwaxed lime
- 110g baby tomatoes
- 140g sweetcorn (sweetcorn, water, salt)
Nutritional Information
Calories: 614
Protein: 19g
Carbs: 139g
Fat: 4.2g
Ingredients
- 4 sweet potato
- 3 onion
- 140g sweetcorn (sweetcorn, water, salt)
- 2 pepper
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 4 tsp peri-peri seasoning (Garlic Granules, Ground Paprika, Red Pepper, Crushed Chilies, Onion Granules, Rubbed Oregano, Lemon Peel, Birds Eye Chilli Powder, Cracked Black Pepper)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 460g black beans (Rehydrated black beans, water, salt.)
- 400g passata (tomatoes, salt, citric acid)
- 200g baby tomatoes
- 1 handful of fresh coriander
- 2 unwaxed lime
Nutritional Information
Calories: 572
Protein: 18g
Carbs: 131g
Fat: 3.5g
Peri-peri beans on sweet potato fries
This loaded plateful is satisfying, spicy and proudly unpretentious! So roll up your sleeves, grab a napkin and get stuck into sweet potato chips, roasted onions and corn, smothered with black beans and red pepper in peri-peri sauce, a super-simple baby tomato and coriander topping and lime wedges for a citrussy flourish.
Cook time:
35 mins
Cuisine:
African
Food group:
Vegan
Allergens: Soya
Cooking Instructions
Before you start
- 1x baking tray lined with baking paper
- 1x large non-stick saucepan
Get prepping
- Heat your oven to 220ºC/fan 200ºC/gas 7/air fryer 190ºC.
- Cut the sweet potatoes into thin fries. Peel the onions and cut each into 6 wedges, then drain the sweetcorn.
Ready, steady... roast!
- Put the fries and onion wedges on a baking tray lined with baking paper (or into the air-fryer basket), spritz with cooking spray and roast for 20 mins (air-fry for 15-18 mins).
- Add the sweetcorn to the tray and roast for 5-7 mins (air-fry for 3-4 mins), until the fries are soft and golden.
Simmer your beans
- Meanwhile, deseed and thinly slice the peppers.
- Spritz a non-stick saucepan with cooking spray and put it over a medium heat. Fry the peppers for 4-5 mins.
- Add the garlic paste, peri-peri, tamari, black beans and their water, and the passata. Stir well and simmer for 5-7 mins, until the sauce loosely coats the beans.
Sort the toppings
- At the same time, halve the tomatoes, and finely chop the coriander. Cut the limes into wedges.
- Stir half the coriander into the beans.
Plate up
- Divide the sweet potato fries, roasted onions and sweetcorn between plates and spoon over the beans.
- Top with the tomatoes and remaining coriander and serve with the lime wedges for squeezing.