Whole30 Classic Baked Beans
Satisfy your cravings for hearty comfort food while staying true to your Whole30 journey with this delicious twist on "Classic Baked Beans." Unlike traditional baked beans, this wholesome recipe swaps out legumes for nutrient-rich sweet potatoes and carrots, making it entirely grain- and sugar-free. Packed with rich, smoky flavors from smoked paprika, garlic powder, and mustard powder, and balanced with a tangy kick from coconut aminos and apple cider vinegar, this dish delivers all the classic baked bean flavors you love without breaking Whole30 rules. A quick sauté of onions followed by a slow bake in the oven allows the vegetables to become tender and soak up a savory tomato-based sauce—all in one pot for easy cleanup. Perfect as a comforting side dish or a plant-forward main course, this recipe is ideal for meal prep or weeknight dinners. Ready in just over an hour, these Whole30 Baked Beans are as satisfying as they are nourishing!
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 4 medium carrots
- 1 large onion
- 1 can (14 oz) crushed tomatoes (no sugar added)
- 3 tablespoons coconut aminos
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon mustard powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup water
Instructions
Preheat the oven to 375°F (190°C).
Peel and dice the sweet potatoes and carrots into small, uniform pieces.
Chop the onion finely.
In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Add diced sweet potatoes and carrots to the pot, stir, and cook for another 5 minutes.
Stir in the crushed tomatoes, coconut aminos, apple cider vinegar, garlic powder, smoked paprika, mustard powder, salt, and black pepper.
Add the water and bring to a simmer while stirring to combine the ingredients well.
Cover the pot and transfer it to the preheated oven.
Bake for 45-50 minutes, or until the sweet potatoes and carrots are tender, stirring halfway through the cooking time.
Once done, remove the pot from the oven and let it rest for a few minutes before serving.
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3548 mg | 154% | |
| Total Carbohydrate | 130.8 g | 48% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 54.8 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2052 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
