HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet Potato 'Steaks'
Sweet Potato 'Steaks'

Sweet Potato 'Steaks'

with Smoky Black Beans, Tomato Salad and Quinoa

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Sweet potato toasts are all the rage, and we wanted to try is out for ourselves! We've turned our own sweet potatoes into 'steaks' and topped them with a smoky, salty black bean medley for a fun variation of beans on toast!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

2 unit

Sweet Potato, cubes


113 g

White Quinoa

1 box

Black Beans

255 g

Grape Tomatoes

56 g

Red Onion

2 unit

Green Onion

1 unit


½ tsp

Smoked Paprika


1 unit


10 g


½ cup

Feta Cheese, crumbled


Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3021 kJ
Calories722 kcal
Fat16 g
Saturated Fat5 g
Carbohydrate108 g
Sugar16 g
Dietary Fiber25 g
Protein31 g
Cholesterol23 mg
Sodium657 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to roast the sweet potato steaks). Start prepping when the oven comes up to temperature.


Roast the sweet potatoes: Wash and dry all produce. Slice the sweet potatoes lengthwise, into 1/2-inch thick 'steaks.' Toss them with a drizzle of oil on a baking sheet. Season with salt and pepper. Roast in the centre of the oven, flipping them over halfway through cooking, until golden-brown, 25-28 min.


Prep: Meanwhile, in a medium pot, bring 1 cup salted water to a boil. Roughly chop the cilantro, keeping the leaves and stems separate. Drain and rinse the beans. Cut the grape tomatoes in half. Thinly slice the green onions. Mince the jalapeño, removing the ribs and seeds if you prefer less heat. Zest, then cut the lime into wedges.


Cook the quinoa: Add the quinoa and cilantro stems to the boiling water. Reduce heat to medium-low. Cook, covered, until quinoa is tender and all the water has been absorbed, 12-15 min.


Make the tomato salad: Meanwhile, in a small bowl, combine the tomatoes, half the cilantro, half the red onion, lime zest, a squeeze of a lime wedge and a drizzle of oil. Season with salt and pepper.


Cook the bean topping: Heat a large pan over medium heat. Add a drizzle of oil, then the remaining red onion. Cook, stirring occasionally, until softened, 4-5 min. Add the smoked paprika, beans and as much jalapeño as you like. Stir until heated through, 1-2 min. Stir in the feta. Season with salt and pepper.


Finish and serve: Divide the sweet potato 'steaks', quinoa and tomato salad between plates. Top the 'steaks' with the bean mixture. Sprinkle with green onion, remaining cilantro and a squeeze of a lime wedge. Enjoy!