Black Bean and Sweet Potato Salad

This vibrant salad has been a long-time favourite in my kitchen — not just for its flavour, but for its nutritional benefits. A great option for vegan athletes, it’s rich in plant-based protein, fibre, iron, and beta-carotene, making it ideal for supporting recovery after training.

It’s also incredibly versatile — feel free to swap in butternut squash, aubergine, or red onion depending on what you have on hand. It keeps well in the fridge for several days, so consider doubling the recipe to have ready-made lunches or post-workout meals throughout the week.

From : The Vegan’s Athlete’s Cookbook

Serves 4

2 large, sweet potatoes (200g each), washed and cut into 1-cm cubes

2 red peppers, deseeded and chopped

6 shallots, halved

3 tbsp light olive or rapeseed oil

1 tsp sweet paprika

Salt and freshly ground black pepper

2 courgettes, sliced

2 x 400 g (14 oz) cans black beans, drained and rinsed

A small handful fresh coriander or parsley, chopped

Juice of 1 lime (or lemon)

100 g rocket, kale or baby spinach

75g pumpkin seeds, toasted

Sea salt flakes and freshly ground black pepper

Preheat the oven to 200 °C/fan 180°C/gas mark 6.

Arrange the sweet potatoes, red peppers and shallots in a large roasting tin. Drizzle in 2 tbsp of the oil, add the paprika, salt and black pepper and toss so that the vegetables are well-coated. Roast in the oven for about 20 minutes, mix in the courgettes and continue cooking for a further 10 minutes until the vegetables are tender and starting to brown on the outside.

In a large bowl, combine the roasted vegetables with the beans, herbs, lime juice, the remaining 1 tbsp oil and the greens. Divide between four plates and scatter over the pumpkin seeds. 

Per serving 481cals, 20g protein, 19g fat (3g saturates), 51g carbs (11g total sugars), 16g fibre