Cuban Quinoa with Sweet Potato, Black Beans & Mango

10 portions

  • 1kg sweet potato, cut into wedges
  • 20ml rapeseed oil
  • 500g quinoa (1kg cooked weight)
  • 750g cooked black-eye beans, frozen
  • 500g mango, peeled, de-seeded and diced
  • 150g spring onions, thinly sliced
  • 50g poppy seeds
  • 50g sunflower seeds

For the dressing;

  • 100ml rapeseed oil
  • 1g cracked black pepper
  • 2 lemons (juice, 40ml)


  1. Pre-heat the oven to 180°C
  2. Toss the sweet potatoes in 20ml of rapeseed oil and roast for 20-25 minutes
  3. Cook the quinoa in boiling water for 10-15 minutes
  4. To make the dressing; mix all the ingredients together in a bowl
  5. Re-fresh the black-eye beans in boiling water to heat through
  6. Toss the quinoa and beans through the dressing

Building the Dish

In a bowl, place the dressed quinoa and bean mix, with the roasted sweet potato on one side and the diced mango on the other. Sprinkle the spring onions and mixed seeds over the top to serve.

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