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Baked sweet potatoes with bean salsa recipe
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These filled sweet potatoes make a satisfying veggie meal, loaded with fresh, tangy flavours. You could use regular baked potatoes, if you like, but sweet potatoes have a lovely rich, buttery texture. You'll have leftovers for our calzones too – see tip, below. See method
Ingredients
- 1.5kg sweet potatoes
- 400g tin black beans, drained and rinsed
- 1 ripe avocado, peeled, destoned and sliced
- 100g cherry or baby plum tomatoes, chopped
- 200g tin sweetcorn in water, drained
- 200g reduced-fat salad cheese, crumbled into small pieces
- 15g pack fresh coriander, leaves picked, chopped
- 2 limes, juiced
- ¼ tsp smoked paprika
- ¼ tsp ground cumin
- pinch crushed chillies
- ½ garlic clove, finely grated
- 1½ tbsp olive oil
- 2 tbsp toasted mixed seeds
If you don't have these beans, you can use any tinned bean in water
Each serving contains
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Energy
2345kj
559kcal
28%
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Fat
20g
28%
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Saturates
6g
30%
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Sugars
32g
36%
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Salt
1.3g
22%
of the reference intake
Carbohydrate 69.7g
Protein 18.9g
Fibre 13.8g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Prick the sweet potatoes a few times with a fork and place half in the microwave. Cook for 12 mins on high* until beginning to soften. Repeat with the remaining potatoes.
- Transfer to a shallow baking tray and bake for 15-20 mins until soft and crisp.
- Mix the black beans, avocado, tomatoes, sweetcorn and salad cheese in a bowl. Add most of the coriander and season. In a separate bowl, mix the lime juice, spices, garlic and oil.
- Split 4 cooked sweet potatoes and spoon over the bean salsa. Drizzle over the lime dressing and scatter over the seeds, then scatter with the remaining coriander to serve.
- Leave the other cooked potatoes to cool, then chill for 2-3 days for use in our calzones recipe (see tip, below).
*Timings are based on a 900W microwave and will vary depending on your device.
Tip: You can use the leftover cooked sweet potatoes in our herby sweet potato calzones.
See more Sweet potato recipes