Vegetable and butterbean bake with sweet potato mash topping
This hearty and warming bake with a delicious sweet potato and carrot mash topping is perfect for those cold evenings. It is such a colourful dish with lots of different veggies and pulses providing a whopping 4 of your 5 a day!
This hearty and warming bake with a delicious sweet potato and carrot mash topping is perfect for those cold evenings.
Cooking Time
30 minutes
Prep Time10 minutes
Servings5 portions
- ½ tablespoon olive oil
- 1 red onion
- 1 large courgette
- 1 red pepper
- 1 yellow pepper
- 2 cloves garlic, crushed
- 1 can chopped tomatoes
- 1 can butterbeans, drained
- ½ can kidney beans, drained
- Freshly ground black pepper
- 1 tsp mixed herbs
Mash
- 500g sweet potatoes
- 250g carrots
- 60g Flora Lighter
- Freshly ground black pepper
- 80g cheddar cheese, grated (optional) or vegan cheese
To serve
- 180g mixed salad leaves
- Prepare the vegetables. Roughly chop the onion, halve the courgette lengthways and chop into chunks, chop the peppers into chunks. Peel the sweet potato and carrots and chop into smallish pieces.
- Add the sweet potato and carrot to a saucepan of boiling water and boil for about 10 minutes until the vegetables are soft.
- Meanwhile, heat the olive oil and fry the onion for about 3 minutes.
- Add the courgette, pepper and garlic and cook for about 5 minutes until the vegetables start to soften.
- Add the tomatoes, butter beans, kidney beans and season with black pepper and dried herbs. Simmer for approximately 10 minutes, stirring occasionally.
- Preheat the oven to 180°C. While the sauce is simmering, make the sweet potato and carrot mash. Drain the sweet potatoes and the carrots and add the Flora Lighter and some freshly ground black pepper. Roughly mash together.
- Put the sauce into the bottom of an overproof 23cm x 23xm x 6cm dish. Spread the mash on top. Scatter cheese over if using.
- Bake for 15-20 minutes until bubbling and the crust is golden, serve with crisp green salad leaves.
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