Black-Eyed Bean & Sweet Potato Traybake with Tahini Coconut Drizzle
By: Agi Kaja
Smoky roasted sweet potato, red onion and black-eyed beans, finished with a creamy tahini and coconut drizzle and a scattering of toasted coconut. One tray, very little washing up.
Receita de Whole Food Earth®
Black-Eyed Bean & Sweet Potato Traybake with Tahini Coconut Drizzle
Doses
4Tempo de preparação
15 minutesTempo de cozedura
35 minutesSmoky roasted sweet potato, red onion and black-eyed beans, finished with a creamy tahini and coconut drizzle and a scattering of toasted coconut. One tray, very little washing up.
Ingredientes
- 2 medium sweet potatoes, cut into chunks
- 2 red onions, cut into wedges
- 1 tbsp RAWGORILLA Raw Organic Virgin Coconut Oil, melted
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp salt
- 500g cooked black-eyed beans (about 225g dried Blackeye Beans, soaked and cooked as on the pack)
- 100g kale, tough stalks removed
- 3 tbsp RAWGORILLA Organic Light Sesame Tahini
- 3 tbsp RAWGORILLA Organic Coconut Milk
- 1 tbsp lemon juice
- 1 tsp RAWGORILLA Organic Coconut Aminos
- 2 tbsp Toasted & Unsweetened Coconut Slices, to serve
Preparação
- Heat the oven to 200°C (180°C fan).
- Toss the sweet potato and red onion with the coconut oil, paprika, cumin and salt, and spread out on a large baking tray.
- Roast for 25 minutes, until the sweet potato is starting to soften and colour.
- Add the black-eyed beans and kale to the tray, toss everything together and roast for another 10 minutes, until the sweet potato is tender and the kale is crisp at the edges.
- Meanwhile, whisk the tahini, coconut milk, lemon juice and coconut aminos together. Add a splash of water if it’s too thick to drizzle.
- Drizzle the sauce over the traybake and scatter with the toasted coconut slices.
Agi Kaja
Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.
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