vegan savoury tart sweet potato white beans recipe

Vegan Sweet Potato, Spinach and Tomato Baked Flan

The Balanced Kitchen
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 6



  • 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



  • Steam the sweet potatoes until soft enough to mash (15 mins)
  • Fry the onion in a frying pan with a dash of oil until soft.


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

  • Transfer the steamed sweet potatoes to a bowl, and mash until smooth. Stir in the onions, beans, spinach and all the herbs and seasoning.
  • Spoon the mixture onto tart base, smooth over using the back of a spoon.
  • Press the tomato halves over the top of the filling.
  • Bake in the oven at 180 degrees C for 30 minutes until cooked through.
  • Serve warm with salad or keep in the fridge for 2-3 days in a suitable container.
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