Vegan comfort food: Sweet potato toast with white beans

Sweet potato with white beans and courgette on a plate with a knife and fork

How yummy does a posh version of beans on toast sound? That's exactly what you get with this Rosemary and White Bean Sweet Potato Toast with Courgette Ribbons.

Think beans on toast but fancy!

Vegan

Easy

Serves 2 portions

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Nutrition: per serving

Calories

498kcal

Protein

14g

Total fat

13g

Saturates

Fibre

18g

Sugar

16g

Salt

Ingredients

1 tbsp olive oil
4 garlic cloves, crushed
3 rosemary stalks
1 tsp red chilli flakes
1 x 400g tinned white beans
2 large sweet potatoes
Extra virgin olive oil
1 courgette, peeled into ribbons

Method

In a large pan, heat the olive oil and fry the garlic, rosemary and chill flakes on low until fragrant. Add in the drained beans and cook for a further 3-4 minutes.

Place the sweet potatoes lengthways and cut off the outer edges, you want to get 2-3 thick slices from each large centre area. Place the slices on a plate and microwave for 1-2 minutes or until soft. Turn the grill to high or place in a toaster and toast until golden and slightly crisp.

Add a good glug of extra virgin olive oil to the beans and the seasoning. Stir in the lemon juice and then spoon over the top of the toasts. Place the peeled courgette in a bowl with the lemon zest and a drizzle of extra virgin olive oil, mix together and pile on top of the beans. Serve immediately.