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Sweet potato and black bean chilli bowls with cherry tomato salsa recipe

Sweet potato and black bean chilli bowls with cherry tomato salsa recipe

10 ratings

Packed full of veg, these black bean and sweet potato chilli bowls are the perfect winter warmer. Spiced with cumin and served with a zingy tomato salsa, this dish is full of flavour and low on effort. See method

  • Serves 6
  • 20 mins to prepare and 40 mins to cook
  • 305 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 500g sweet potatoes (roughly 3), peeled and chopped into 2-3 cm pieces
  • 1½ tbsp olive oil
  • 3 tsp smoked paprika
  • 1 onion, peeled and finely chopped
  • 1 red pepper, deseeded and roughly chopped
  • 2 garlic cloves, crushed
  • 1 tsp mild chilli powder
  • 2 tsp ground cumin​
  • 1 tsp ground coriander
  • 1 tbsp tomato purée​
  • 2 x 400g tins chopped tomatoes
  • 2 x 400g tins black beans, drained and rinsed

For the salsa

  • ½ a red onion, peeled and finely chopped
  • the juice of 1 lime
  • 200g cherry tomatoes, quartered
  • ½ a red chilli, finely chopped
  • 10g coriander, roughly chopped
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    6g 8%
  • Saturates

    1g 5%
  • Sugars

    15g 16%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 44.2g Protein 12.3g Fibre 14.3g


1. Preheat the oven to 180°c / gas 4. Tip the sweet potatoes into a roasting tin and add half the oil and 1 tsp of the smoked paprika. Toss to coat the sweet potatoes and bake for 30 mins, until just tender.

2. Meanwhile, heat the remaining oil in a large saucepan and cook the onion and pepper gently for 8-10 minutes, until softened. Add a splash of water if it looks like it might catch. Stir in the garlic and cook for 1 minute, until softened. Add the remaining spices and tomato puree and cook for a minute more, until aromatic. Pour in the tomatoes, along with half a can of water, and simmer for 15-20 Minutes, until slightly reduced and thickened.

3. Stir in the sweet potatoes and beans and simmer for a final 5 minutes. Season to taste with black pepper.

4. Whilst the chilli is simmering, combine the red onion and lime juice and set aside for 5 minutes. Add the cherry tomatoes and chilli (to your taste) and stir through the coriander when ready to serve.

5. Ladle the chilli into bowls and top with the salsa.

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