Meal prep on Sunday, breakfast solved for the whole week. This casserole layers roasted sweet potato with black beans and vegetables, no eggs required, so it holds up beautifully as leftovers without turning rubbery. Cut it into squares and you have grab-and-go breakfast for days.
Ingredients
- 2 medium sweet potatoes, diced
- 1 can (400g) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 onion, diced
- 2 tsp cumin
- 1 tsp chili powder
- 2 tbsp olive oil
- Salt and pepper
- 1 avocado, sliced, to serve
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato with 1 tbsp olive oil, salt, and pepper. Roast 20 minutes.
- Meanwhile, heat remaining oil in a pan. Cook onion and pepper 5 minutes. Add cumin and chili powder.
- Combine roasted sweet potato, pepper mixture, and black beans in a baking dish.
- Bake covered 15 minutes until heated through and flavors meld.
- Serve topped with sliced avocado.
Nutrition Facts (per serving)
| Calories | 230 |
| Total fat | 8g |
| Total carbohydrates | 28g |
| Dietary fiber | 7g |
| Protein | 12g |
| Sodium | 310mg |
Why This Is Good for Your Gut
Sweet potato provides beta-carotene and fermentable fiber. Black beans contribute resistant starch that beneficial bacteria convert into short-chain fatty acids like butyrate. Cumin has traditional use as a digestive aid, and the overall fiber load here supports regularity.
Cut it into squares and reheat straight from the fridge on your busiest mornings. For more make-ahead ideas, see our fast gut-friendly breakfast ideas.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
