INGREDIENTS (serves 1)

1 sweet potato

150g cannellini beans, washed and drained

2 tbsp hummus

1 tsp pesto

A sprinkle of chilli flakes

Lemon juice

Salt and pepper


Preheat the oven to 180 degree fan.

Pop your sweet potato onto a baking tray and bake for ca. 45 minutes.

In the meantime, mix beans with hummus, pesto, lemon juice, chilli flakes and salt and pepper.

Once the potatoe is cooked, cut it in half and top with your bean mix.

Serve on a bed of salad and with fresh tomato halves.


  1. Bake a few sweet potatoes then next time your oven is on. This will save you baking them individually and you will save. electricity too.
  2. Keep your potatoes in an airtight container in the fridge until you’re ready to use.
  3. Make up more of the bean mixture and use on your toast in the morning or as a delicious dip with some crudités.

Dani Binnington is a wellbeing expert and creator of, which is full of delicious recipes, wellbeing tips and inspiration for a healthy lifestyle