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Kidney Bean & Sweet Potato Loaf

Beans are a great source of protein, however they are not considered a complete protein as they lack some essential amino acids. However, grains contain some of those missing essential amino acids. This is why we combine beans with grains which then provides us with all of the essential amino acids and therefor a complete protein source.

I’ve added brown rice flour to this dish as the source of grains. But you could replace this with quinoa flour or buckwheat flour.

Happy sprouting, baking and cooking!

x Danielle

Kidney Bean & Sweet Potato Loaf


Serves: 6

1 medium sweet potato, cut into cubes

1 red capsicum, finely chopped

1 red onion, finely chopped

1 clove garlic, crushed

1 tbs olive oil

350g cooked kidney beans

¼ cup chopped fresh flat leaf parsley

2 eggs

1 cup almond meal

½ cup brown rice flour

1 tsp ground turmeric

1 tsp dried thyme

1 tsp sea salt


Preheat your oven to 180°C. Grease and line a bread tin.

Add the sweet potato to a saucepan of water, bring to the boil over a medium heat and cook until soft. Strain and allow to cool.

In a large fry pan heat the olive oil over a medium heat, add the chopped capsicum, onion and garlic.

Cook for 15 minutes until soft and caramelized.

Add the cooked kidney beans and cooked sweet potato to a bowl. Using a potato masher, mash both together. The kidney beans won’t mash down completely, which is fine as this will add texture and colour to the loaf.

Add the cooked onion and capsicum mixture along with the flat leaf parsley, eggs, almond meal, brown rice flour, turmeric, thyme and sea salt.

Mix everything together until well combined.

Pour mixture into your bread tin and bake in the oven for 45 minutes.

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