Bring a medium saucepan of salted water to the boil. Peel the sweet potato and cut into large chunks. Cut the capsicum into bite-sized chunks. Finely chop the garlic. Grate the carrot. Drain and rinse the black beans.

Cook the sweet potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the salt and plant-based butter, then mash until smooth.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the capsicum and carrot, stirring, until softened, 4-5 minutes. Add the garlic, mild Caribbean jerk seasoning and tomato paste and cook until fragrant, 2 minutes. Add the drained black beans, the water, coconut milk and the vegetable stock powder (see ingredients). Simmer until thickened, 2-3 minutes. Season with salt and pepper. Stir through the baby spinach leaves until wilted.

Transfer the black bean mixture to a baking dish. Top with the sweet potato mash. Run a fork through the mash to create an uneven surface. Drizzle with olive oil.

Preheat the grill to high. Grill the pie until lightly browned, 8-10 minutes. TIP: The oil will help the top brown under the grill!

Roughly chop the coriander. Divide the Caribbean black bean and veggie pie with sweet potato topping between plates. Serve sprinkled with coriander.