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Recipe: Mexican Black Bean Chilli Sweet Potato Bake

Shane Ryan, Founder of Vegan Lunch Bowls, fiid, creates this winter warmer for a midweek meal, or cosy weekend dinner.

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Serves 4



Preheat oven to 190C

Peel your sweet potatoes and thinly slice with a knife or mandoline.

In a heavy bottom oven proof pot, place your 2 packets of Fiid’s Smokey Mexican Black Bean Chilli, add in the red peppers and spinach, stir to combine.

Top with the thinly sliced sweet potatoes, going around and layering up until you have added all of your sliced sweet potatoes.

Drizzle the top with the olive oil and place in the for 40mins, once cooked the potatoes will be softened all the way through and golden & crispy on top.

Slice up your spring onion and sprinkle on top of your bake once cooked, serve and enjoy.


About fiid

Launched in December 2018, by young entrepreneur, Shane Ryan, fiid, the Irish plant-based range of nourishing lunch bowls are available in Sainsbury’s store and on OCADO.  fiid has launched initially with three dishes; Hearty Moroccan Chickpea Tagine; Italian Sundried Tomato & Lentil Ragu and Smoky Mexican Black Bean Chilli.

fiid combines vegetables, legumes and spices, to create truly delicious, plant-based meals. Ready in just three minutes, the premise of the range is to offer real convenience without any compromise on taste or quality. The range is natural with no additives or preservatives, and each bowl is high in protein and fibre and are made using 50% vegetables, making up 3 of your 5 a day.


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