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Cuban quinoa with sweet potato, black beans & mango

By BaxterStorey 08 Feb 2018

Bulk cooking is a great way to save money. Why not try it for the first time with this healthy and tasty Cuban quinoa recipe! 

10 portions


1kg sweet potato, cut into wedges
20ml rapeseed oil
500g quinoa (1kg cooked weight)
750g cooked black-eye beans, frozen
500g mango, peeled, de-seeded and diced
150g spring onions, thinly sliced
50g poppy seeds
50g sunflower seeds
For the dressing;
100ml rapeseed oil
1g cracked black pepper
2 lemons (juice, 40ml)
Pre-heat the oven to 180°C

Toss the sweet potatoes in 20ml of rapeseed oil and roast for 20-25 minutes

Cook the quinoa in boiling water for 10-15 minutes

To make the dressing; mix all the ingredients together in a bowl

Re-fresh the black-eye beans in boiling water to heat through

Toss the quinoa and beans with the dressing
Building the Dish
In a bowl, place 175g of dressed quinoa and bean mix, place 100g sweet potato to the side and 50g of mango on the other side.

Sprinkle 15g of spring onions and 10g of mixed seeds over the top to serve.

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