Black Bean, Chilli & Lime Dip With Roasted Sweet Potatoes & Coriander

Bean and black bean dip

Black Bean, Chilli & Lime Dip With Roasted Sweet Potatoes & Coriander

Created by Jake’s Kitchen for Phantom Apparel

Maybe you've just got in from a run, or maybe you just want something light and healthy with a bit of spice. Either way, we've got you covered with another fantastic recipe straight from Jake's kitchen to your table. If you love sweet potatoes as much as we do you've likely tried many combinations of dishes before, but you've never tried anything like this roasted sweet potato recipe! This recipe could not be any easier, and fit's perfectly into your schedule with its reduced 30 minute cook time. This dish serves two and is truly a recipe to fire up your spirit!


  • 2 Medium sweet potatoes, cleaned & cut into wedges
  • Olive oil
  • Salt & pepper
  • Greaseproof Paper
  • 2 Tins of black beans, drained and cooked.
  • 1 Large clove garlic, finely grated
  • 1 Teaspoon of dried chilli flakes, or more if you like it very hot.
  • 1 Juiced lime
  • 2 Tablespoons of olive oil
  • Bunch of Coriander


Start by preheating your fan assisted oven to 200 degrees centigrade. After cutting the sweet potatoes into wedges, arrange them on greaseproof paper or a baking sheet with a drizzle of olive oil and season with salt and pepper. Roast in the hot oven for 25 – 30 minutes or until slightly browning on the edges.

Meanwhile, take all your ingredients except for the coriander and put them in your blender, lavishing them in the lime juice to break down the flavours and add some citrus punch. You'll want to blend them so the dip retains a slight coarseness to it, so don't blitz it for too long!

Spoon your new dip into a side dish, and plate up your wedges with a bunch of coriander to add that herb kick. Fire up your tastebuds with extra chilli flakes to taste, and fire up your spirit. 

Feeling Adventurous?

  • If you want to take your dip from a medium heat to something more volcanic, just add some more chilli flakes to taste!
Jake from Jake's Kitchen cooking pasta for guests
Our compliments to the chef...

"Cooking has been a big part of my life since leaving university almost 17 years ago. I’ve never really seen it as a job, more a passion which I am fortunate enough to earn an income from. Knowing how to cook has also been so useful when it comes to my other passion - exercise.
I’m not obsessive about it but I know that I feel much better after I’ve done some, not just physically but mentally too. And it’s always been easier if I am eating well. I don’t like diets or fasts, but just try to apply a bit of common sense. Nothing is off limits, but I do pay attention to what I’m eating ands its usually easy to tell if something is doing more harm than good. Moderation is the key!
Life can be super busy so for me its all about being able to prepare food which is delicious, uncomplicated, and most importantly quick, but without compromising on health. I’m lucky that my background in food has helped me build up a bit of knowledge which I can use when cooking for myself and my family, and I'm pleased to share it with you through the Phantom Apparel brand."


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