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Serves 2

Sweet Potato Veg Bowl

A great dish full of different ingredients. The pecans in this dish are amazing, you may even want to make those for snacks by themselves!


  • 2 tsp cumin
  • 2 tsp Cajun spice mix
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 300g sweet potato, not peeled, cut into 3/4” cubes
  • 1/2 red onion, chopped into wedges
  • 1 yellow bell pepper, sliced
  • 50g pecans
  • 1 tsp maple syrup
  • 1 can black beans, drained
  • 1 tbsp vegan mayo
  • Small bunch of fresh coriander, finely chopped
  • 1 tbsp lime juice
  • 1 tsp ground coriander
  • 80g cucumber, thinly sliced


  • Preheat oven to 200°C.
  • Mix the cumin, 1 tsp of Cajun, and salt together in a small pot.
  • Add the olive oil, sweet potato, red onion, and yellow pepper to a baking dish. Add 3/4 of the spice mix and mix everything together.
  • Bake in the oven for 30-40 minutes, or until the vegetables are soft.
  • Mix the pecans with the maple syrup and remaining spice mix in a small pot. Bake in an oven dish for 5-10 minutes (keeping a close eye on them) until starting to brown. Take out and set aside.
  • Heat the black beans in a small pan and add 1 tsp Cajun spice. Heat until beans are hot.
  • Mix the cabbage, mayo, fresh coriander, lime juice, and ground coriander together in a large bowl.
  • Serve the beans up into 2 bowls. Add the roasted veg and top with the coleslaw.
  • Place the cucumber on the side. Enjoy!
  • Kcal: 663
  • Protein: 17g
  • Fat: 32g
  • Carbs: 66g
  • Fibre: 23g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

Have you ever thought about getting professional support to achieve your health and performance goals? We have an incredible team of registered nutrition, lifestyle, and functional medicine practitioners working out of our clinic in Marylebone, London and online ready to help you make that change.