1 400g Tin of Black beans
1 200g Tin of Sweetcorn
1 Onion
1 Pepper
1/2 Courgette
1 Large Sweet Potato
100g Feta
1 Small Avocado
1tbsp Yogurt
1tbsp Tahini
1 Lemon
Coriander
For Tomato Sauce
1 Tin of Tomatoes
2 Cloves of Garlic
½ Red Chili
Large handful of Fresh Basil
Salt & Pepper
Olive Oil
1tsp Balsamic Vinegar
Rinse then chop the sweet potato into chunks. Spread over a baking tray, drizzle in olive oil and roast for 20 minutes until cooked through. Chop the rest of your veggies and pop in an oven proof tray, again drizzling in oil and placing in the oven for the same time as the sweet potatoes. Meanwhile, drain your black beans and sweetcorn and make your tomato sauce by adding all of the sauce ingredients to a blender and blitz.
Finely slice some feta and avocado for your topping and prepare your yogurt tahini drizzle by combining the two, adding a squeeze of lemon and mixing well.
Once the sweet potatoes are cooked, add them to the tray with the other vegetables. Pour over the black beans, sweetcorn and homemade tomato sauce and mix well. Pop back in the oven for a further 20 minutes.
Once piping hot, remove from the oven and top with feta, avocado, coriander and a drizzle of your homemade yogurt sauce.
Serve with greens, a wedge of bread or enjoy as it comes! Yum!