Moroccan Style Butter Bean & Sweet Potato Bake


Yum, yum, YUM. This tasty bake recipe combines some of my favourite spices with my favourite veggies (broccoli and sweet potatoes!) and it makes for an impressive-looking feast if you’re cooking for more than one too!


Recipe (Serves 4-5)


  • 1 tbsp olive or rapeseed oil
  • 1 garlic clove, peeled and finely chopped
  • 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 400g tin of chopped tomatoes
  • 1 400g tin of butter beans, drained and rinsed
  • 200ml of water
  • 2 tbsp tomato puree
  • 2 tbsp balsamic vinegar
  • 1 tbsp of honey
  • 1 red onion, peeled and chopped
  • 1 courgette, stem removed and diced into coins (then half these)
  • 1 bell pepper, de-seeded, core removed and chopped into bite-size chunks
  • 1 cup of broccoli florets, washed
  • 1 medium sweet potato, washed and slice into coins
  • 100g of grated cheddar cheese plus 50g of feta cheese crumbled


  1. Pre-heat the oven to 200C (non-fan oven). Prepare your veggies first, then set aside.
  2. When the oven is ready, lay the sweet potato coins on a baking tray lined with greaseproof paper or tinfoil greased with a little olive oil, and then pop the tray into the oven. You’re gonna roast them for about 30-35 minutes, turning halfway.
  3. While the sweet potato coins roast, set a pot on a medium heat and add the olive oil. Then add the onions and garlic and cook for 3-4 minutes until the onions are translucent.
  4. Add the spices, and cook for another 3-4 minutes to coat the onions in them.
  5. Add the veggies – courgette, broccoli and bell pepper – and the water, and cook for another few minutes to soften the veggies.
  6. Add the tinned tomatoes, tomato puree and honey, and stir to combine everything.
  7. Add the butter beans, mix them in, then bring the dish to the boil.
  8. Turn down the heat all the way to the lowest setting, and simmer for about 15 minutes, stirring frequently.
  9. When the sweet potatoes are done, remove them from the oven and set aside.
  10. Turn the heat off the pot. Taking care with heat, tip the mix into a baking dish (a square one works best, mine is probably 8×8 inch!), and spread it out evenly.
  11. Layer the sweet potatoes on top, and then sprinkle the cheese on top of that!
  12. Pop the baking dish back into the oven for about 15-20 minutes to melt the cheese.
  13. When the cheese is nicely melted, remove from the oven. Give it 5 minutes to stand, and then serve up and tuck in!

Note: Portions will keep in the fridge for up to 4 days. This dish is freezer-friendly – just ensure it is fully defrosted before consuming and don’t re-freeze once defrosted.

Enjoy guys! Tag me if you try this recipe out – @theirishbalance on Instagram/Twitter/Facebook.

Ciara 🙂 x

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