Taco bowl with spicy beans

Course Lunch, Main Course
Servings 4 people


  • 1 tbsp Drizzle extra virgin olive oil Extra virgin
  • 1 red onion Finely chopped
  • 2 clove garlic clove Crushed
  • 2 g ground cumin 1 tsp
  • 2 g dried chilli flakes 1/2 tsp
  • 4 large tomato chopped
  • 350 g sweet potatoe peeled, cut into 1cm cubes
  • 1 400g g tin of black beans Rinsed and drained
  • 120 g baby spinach
  • 1 cucumber thinly sliced
  • 1 avocado sliced
  • 80 g Feta cheese crubmbled


  • Heat the olive oil in a large saucepan over medium heat. Sauté onion for 5 minutes, or until softened. Add garlic and spices, and cook, stirring, for 1 minute, or until fragrant.
  • Add the tomatoes; simmer for 3–4 minutes. Add chopped sweet potato and beans with 1 cup of water, and bring to the boil. Partially cover and simmer for 20 minutes, or until potato is tender and mixture is thick.
  • Meanwhile, divide the baby spinach and sliced cucumber between serving bowls. Top with the bean mixture, sliced avocado and crumbled feta.


Can be prepared in advance.
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