Vegan Black Beans on smashed Kumara with Avocado and Coconut Yoghurt Guac


Hey everyone,

This is my first recipe ever to go live on my BLOG and I hope you love it. It is Wholesome, Healthy, Simple and something the whole fam will love it. You can always substitute it for different veges or beans, use whatever you have in the pantry and fridge.

Let me know if you have any requests in the comments and make sure you tag me if you recreate it. I love seeing your photos when you make things I post on my story. I am going to be making more of an effort in posting recipes for you guys.

Until then, ENJOY XX

Coconut oil for frying

1 onion diced

1 courgette grated

2 big handfuls of spinach

2 tins of diced tomatoes 🍅

1 tin of whole corn kernels 🌽

1 tin of Black Beans

2 t of cumin

1 tsp of ground coriander

1 oxo vege stock cube

1 avocado

3 tbsps of Coconut yoghurt

1 big Kumara (sweet potato)

6 potatoes

I was going through it pantry loThis meal feeds our entire family and we have left overs. If you want to make this go even further just double the recipe.

Pre heat oven to 180 degrees on Fan Bake. Wash and dry the potato and Kumara. Cut Kumara in quarters and then place in the oven with the skin on (peel if you want, I don’t because there’s lots of nutrients in the skin but just make sure they are thoroughly washed). Cooked until soft.

Dice onion and sauté in a little bit of coconut oil or whatever oil you have until soft. Add grated courgette, tomato, corn and rinsed black beans. Add spices, vege stock and spinach. Leave to simmer for 15 minutes on low, stir every now and then.

Mash avocado and mix in coconut yoghurt. Season with salt and pepper.

Add some roast vege to your plate and slightly mash with a fork, add the bean mix and top with Avocado. Season with salt and pepper and a bit of paprika.