One Pan Chilli & Lime Sweet Potatoes (Gluten Free, Vegan)

Prep: 5 minutesCook: 25 minutesTotal: 30 minutes
Yield: serves 2Categories: Dinners, Soups/Sides
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My delicious Chilli & Lime Sweet Potatoes are easy to throw together and full of flavour.

I love the combination of chilli and lime together and the spicy, zesty flavours work so well with the sweetness of the sweet potatoes. This, paired with the tangy tomatoes and the sea salt, creates a lovely dish that is bursting with flavour despite being so simple.

This recipe requires just a handful of ingredients and you can play around with the vegetables and beans you add to this. You could try this using kidney beans instead of black beans if desired or add in fresh tomatoes, chopped spring or red onions in order to use up anything you have in that needs eating. Depending on personal preference, you can increase the amount of chilli used in this or even leave in the chilli seeds. If you do not have any fresh chilli you could make this and use chilli powder or chilli seeds instead. Also feel free to amend the amount of sea salt used and add in some cracked black pepper if desired.

I tend to leave the skin on my potatoes now to avoid waste, however, if you would prefer to peel them then please do so. If you do choose to remove the skins, why not hang onto the peel and create homemade air fryer crisps using them to reduce food waste!

I like this served with rice and topped with a little bit of extra coriander and would say it creates two decent sized portions. This is a plant based recipe, however, you could always add in a protein source if preferred.

If you like my Chilli & Lime Sweet Potatoes and are looking for similar recipes why not give my Harissa Chickpea & Sweet Potato Stew or my Sweet Potato & Quinoa Stew which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 400g 3 cups sweet potatoes (uncooked weight)
  • 1 can chopped tomatoes (approx 400g)
  • 1 can black beans (approx 240g drained weight)
  • 1 red pepper
  • 2 red chillis
  • 2 cloves garlic
  • 1 thumbnail sized piece ginger
  • 1 lime (juice and zest)
  • 1/2 handful coriander
  • 1/2 tsp sea salt
  • splash olive oil


  1. Peel the sweet potatoes if desired and chop into evenly sized bite sized chunks. Add to a large heavy bottomed saucepan along with a splash of olive oil and place over a low to moderate heat
  2. Chop the pepper and chillis, discarding the seeds, and add to the pan
  3. Grate the ginger and mince the garlic before adding to the pan along with the salt, increase the heat and allow to cook together for a few minutes
  4. Add the chopped tomatoes and the drained black beans to the pan and stir well
  5. Reduce the heat and place the lid on the pan. Simmer for twenty minutes, stirring at the halfway point
  6. Remove the lid and stir in the zest and juice of the lime, the coriander and another pinch of salt. Allow to cook for a few more minutes, stirring often, before serving


  1. Sam

    I followed this recipe exactly except I used kidney beans instead of black beans and left the chilli seeds in for more spice.
    It was absolutely delicious, the lime juice and zest really does compliment this.

    Got the other half to eat in the next couple of days!

    • Natasha Gelder

      Hi Sam, I’m glad you enjoyed this one and found it easy to adapt!


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