• 600 g red sweet potato cut into 2cm chunks
  • 1 tbsp oil
  • 80 g red onion sliced
  • 250 g mushrooms, sliced
  • 1 tsp smoked sweet paprika powder
  • 200 g black beans canned, drained and rinsed
  • 400 g canned lentils canned, drained and rinsed
  • 400 g chopped fresh tomatoes
  • 1 Knorr Zero Salt Veggie Stock Cube


  1. 1

    Preheat oven to 175C

  2. 2

    Boil the sweet potatoes until tender (about 25-30 minutes), drain, mash, season to taste and set aside

  3. 3

    Drizzle the oil in a large frying pan or wok and fry the onions and mushrooms on a medium high heat until it starts to colour

  4. 4

    Add the smoked paprika powder, lentils, black beans, chopped tomatoes and Knorr Vegetable Zero Salt Stock Cubes, mix and let it simmer for about 5 minutes

  5. 5

    Spoon the bean mix into an ovenproof dish and top of with the sweet potato mash

  6. 6

    Place in the oven until it starts to crisp and turn golden brown on the top, about 30-35 minutes

Nutritional Details

Each serving provides
  • Energy 1754kj 419kcal 21%
  • Fat 5.6g 8%
  • Saturates 0.8g 4%
  • Sugars 10.4g 12%
  • Salt 1.01g 17%

% of the Reference Intakes

Typical values per 100g: Energy 356kj/85kcal

Each serving provides

61.8g carbohydrate 15.4g fibre 19.9g protein

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