A tasty meal with minimal clean up, this vegetarian sweet potato and chilli bean tray bake is perfect for weeknights.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
1kg gold sweet potato, peeled, cut into wedges
2 x 420g cans Heinz® Chilli Beanz Mild
1 cup (200g) long-grain white rice
1/2 cup (120g) sour cream
1/3 cup coriander sprigs
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C. Line a baking tray with baking paper. Cook the sweet potato in a steamer over a saucepan of simmering water for 10 mins or until tender. Arrange on the lined tray. Spoon over the beans. Bake for 10 mins or until the beans are heated through.
Step 2
Meanwhile, cook the rice following packet directions.
Step 3
Top sweet potato mixture with sour cream and coriander. Season. Serve with the rice.
Twist it: If you like, swap the sweet potatoes for washed potatoes, or the sour cream for fetta.
