Long before we started blogging, we began following Michelle at her blog Peachy Palate. She posts usually twice a day, and she’s constantly pumping out delicious recipes! We have tried many of her recipes, particularly her breakfast creations. Baked oats, parfaits and pancakes, all with the most ingenious flavour combinations!
Although we tend to gravitate toward her breakfast recipes, she also has tons of delicious-looking lunch/dinner ideas (we think we share a love for tofu!). Every one of her meals is choc-full of bright colours from all of the veggies she packs into them.
One of our favourite recipes of hers that we’ve made is her Vegan Asparagus Bean Tart .
Wow these are good! Our picture does not even do them justice, so you should definitely head over to her blog to get a better view! We made them for a girls dinner with our mom, and loved them so much that we thought we’d try them on our meat-loving brothers. And you know what? They loved them!
We found with a side salad, however, that these were too big, and were only able to eat half of a tart in one sitting. So we ate the other half for a bed-time snack, of course 😉
For this reason, though, the second time we made them we decreased the size of the recipe and baked them in large muffin tins instead. Equally as delicious, just a little more manageable.
Anyways, as soon as we had these for the first time, our heads were swimming with ideas for tasty variations of this recipe. The first one that came to our minds, of course, was using a different bean. And then we thought why not black beans? And what goes better with black beans than sweet potatoes?
Topped with feta cheese (though goat would’ve been our cheese of choice, sometimes you just have to work with what you’ve got!).
These were so creamy and flavourful, even our carnivorous brothers gave them the thumbs up! Hot or cold, these individual tarts hit the spot.
We pretty much followed Michelle’s recipe for the crust exactly as she has it written, except we used plain ol’ whole wheat flour, since that’s what we had on hand, and we used chia seeds in place of the ground flax, since we were out of the latter.
These tarts are high in protein and fibre, so they’ll fill you up and keep you going for a long time. They’re also high in beta-carotene, from the sweet potato, along with a whole host of other vitamins and minerals. You can click on the links to read more about the healthy benefits of sweet potatoes and black beans, because both these foods really pack a healthy punch!
Although it may look a little daunting, this recipe is really easy to make and is extremely delicious. We encourage you to not only give this one a try, but make sure you give Michelle’s version a go, too!
Sweet Potato and Black Bean Tarts
Prep Time: 25 min
Cook Time: 25 min
For the Crust:
We used Michelle’s Spelt pastry crust x3
For the Filling:
1 large cooked sweet potato
1 cup of cooked black beans
1 tbsp olive oil
1 roasted red pepper
1 tbsp tomato paste
2 cloves of garlic
1/2 tsp salt
black pepper, to taste
For the crust, put all ingredients into the food processor and pulse for a few minutes. Cover with plastic wrap and let rest in the fridge while you make the filling.
Scoop the flesh of the sweet potatoes out of the skins and mash it up in a medium-sized bowl. Leave out the skins but don’t throw them away!
Combine all filling ingredients (except for the sweet potato) in a food processor and blend until smooth. Stir the black bean mixture with the sweet potato.
Preheat the oven to 325C
Remove the crust from the fridge and divide into 5 equal-sized portions. Roll each one until it’s about a 1/2 cm thick. Place pastry in a lightly greased 9 cm muffin tin and press down into the bottom of the tin and up the sides. Place uncooked beans into the bottom of each pastry (to prevent the crust from bubbling up) and bake in the preheated oven for 10 minutes.
When the pastry is done, remove the beans and add equal portions of the black bean sweet potato mixture into each shell. Top with feta cheese and extra black beans, if desired, and bake for another 10 minutes.
Allow to cool for a few minutes, then carefully remove from the tins and enjoy!
Do you find inspiration from other bloggers? How about from friends and family?