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.