Step 1

Place the sweet potatoes on a baking tray, and rub lightly with a dash of oil. Roast at 190°C (Gas Mark 5 / 375°F) for around 45 minutes, until they're almost soft in the middle.

Step 2

While the potatoes are roasting, prepare the pesto. Add the nuts, garlic, basil and olive oil to a mini food processor, and blitz thoroughly until smooth. Season to taste, and add enough water to give your desired consistency (I wanted a pourable pesto, so I added a few tablespoons of water).

Step 3

To prepare the black beans, add them to a mixing bowl with the tomatoes, sweetcorn, parsley, garlic granules, salt and pepper. Drizzle with a little oil, and mix to combine.

Step 4

When the potatoes are almost soft in the middle, add the black bean mixture to the baking tray, and return to the oven for a further 20 minutes. The beans should be slightly crispy, and the tomatoes will be soft and juicy.

Step 5

Serve the roasted sweet potatoes topped with the roasted beans, and drizzled with pesto.