The smoky flavour of this dish comes from super spice paprika, which is packed with Vitamin A, essential for good eyesight.

Serves: 2 | Cook Time: 25 mins | Calories: 461 | Type: Gluten-Free | Macros P: 42g / C: 32g / F: 22g


  • 240g haricot beans (drained)
  • 2 garlic cloves
  • 1 red onion
  • 140g courgette
  • 200g sweet potato
  • 1 avocado
  • 1 tsp smoked paprika
  • 200g passata
  • 1 tsp maple syrup
  • 1 lime

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Preheat the oven to 200C / gas mark 6.
  2. Finely chop or crush the garlic. Finely slice the onion and thinly slice the courgette into half moons. Peel and cut the sweet potatoes into wedges.
  3. Place the sweet potato wedges in a bowl and toss with 1/2 tbsp oil and a pinch of sea salt, then place on a baking tray in the oven for 20-25 mins, turning halfway through.
  4. Meanwhile, heat 1/2 tbsp oil in a large pan on a medium heat and add the garlic and onion, cook for 3 mins. Then add the courgette and smoked paprika and cook for 3 mins.
  5. Drain the beans and add to the vegetables, along with the passata and maple syrup. Leave to simmer for 10 mins until the sauce has reduced.
  6. Peel and de-stone the avocado, then thinly slice.
  7. Serve the barbecue beans on two warm plates. Top with the sliced avocado and squeeze over the juice from the lime. Serve alongside the sweet potato wedges.