Loaded Sweet Potato Traybake

A delicious, simple, filling but fresh meal – ideal for an easy dinner and also great as a packed lunch!



  • 4 sweet potatoes, cut into wedges
  • 400-600g chicken breast – cut into pieces
  • 1 drizzle of olive oil
  • 2 tsp smoked paprika
  • 1 tsp dried basil
  • 1 cup corn
  • 1 can black beans, drained & rinsed
  • 1 cup cheese, grated
  • 1/2 cucumber, diced
  • 1 avocado, diced
  • 1 handful fresh coriander
  • chilli flakes, optional


  1. Preheat oven to 180 degrees. Cut sweet potato into wedges and bake until tender. 

  2. Meanwhile, cut chicken into pieces. Combine with a drizzle of olive oil, paprika and basil. Toss to coat evenly. Heat a large pan over a medium heat and cook chicken until cooked through. Set aside.

  3. Add black beans and corn to a dry pan and toast until charred.

  4. Once the sweet potato is cooked. Transfer to a baking dish and spread out evenly. Top with chicken, beans, corn and cheese. Bake in oven until the cheese is melted.

  5. Finish with cucumber, avocado, coriander and chilli flakes before serving.

Hi, I’m Harriet Well

A qualified nutritionist (BSc) and health coach, as well as a very passionate foodie. I support women to heal their relationship with food, break the binge eating cycle and regain self-trust so they can feel confident and live a healthy balanced life with ease. My number one tip when it comes to your health and nutrition is to focus on addition/what you can add to your life and diet rather than what you are cutting out.

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