Vegan Sweet Potato, Spinach and Tomato Baked Flan


  • 800 g sweet potato (peeled, diced)
  • 1 onion (diced)
  • 1 handful spinach
  • 1 tin cannellini beans (rinsed and drained)
  • 1 tsp parsley
  • 1 tsp thyme
  • 1 tsp chives
  • 1 tsp tarragon
  • 1 tsp dried garlic granules
  • 1 pinch sea salt and pepper
  • 200 g baby tomatoes (washed, halved)


  • 1 cup almonds
  • 1 cup oats
  • 1 cup walnuts
  • 1 tsp arrowroot powder
  • 2 tbsp ground flax seeds
  • 1 tbsp dried herbs
  • 2 tbsp olive oil
  • 1/2 cup water


  1. Steam the sweet potatoes until soft enough to mash (15 mins)

  2. Fry the onion in a frying pan with a dash of oil until soft.


  1. Place the almonds, oats, walnuts, arrowroot powder, ground flax and dried herbs into a food processor and blitz until you have a grain like consistency.

  2. Transfer the ingredients to a bowl, add the oil and water and combine until you reach a sticky, crumb consistency.

  3. Transfer the mixture to a 23 inch flan tin and press down evenly using the back of a spoon until you create the flan base.

Filling Cont…

  1. Transfer the steamed sweet potatoes to a bowl, and mash until smooth. Stir in the onions, beans, spinach and all the herbs and seasoning.

  2. Spoon the mixture onto tart base, smooth over using the back of a spoon.

  3. Press the tomato halves over the top of the filling.
  4. Bake in the oven at 180 degrees C for 30 minutes until cooked through.

  5. Serve warm with salad or keep in the fridge for 2-3 days in a suitable container.

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