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Export 11 ingredients for grocery delivery
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.
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