Baked sweet potato with smokey chipotle beans
A hearty filling meal set to delight the whole family. Packed with veg and sweet potato goodness, and with a smokey bbq style sauce - what's not to like!
Ingredients
- 2 medium sweet potatoes (700g)
- 2 tbsp coconut oil
- 1 onion (peeled and sliced)
- 2 large carrots (180g scrubbed and chopped into 1cm cubes)
- 300 g green beans (frozen at this time of year)
- 1 can red kidney beans (drained and rinsed)
- 1 can black beans (drained and rinsed)
- 400 ml tomato passata
- 2 tsp smoked paprika
- 1 tsp chipotle chilli powder
- 1 ripe avocado (sliced)
- 3 tbsp pumpkin seeds
Instructions
- Prick sweet potatoes and place in oven on a baking tray for 45 minutes.
- With 15 minutes to go, steam the carrots for 15 minutes, adding the green beans in for the last 5.
- Meanwhile, add the oil and onions into a large pan and fry gently, until softened.
- Add the smoked paprika and chipotle chili power and cook for 30 seconds.
- Add the tomato passata and beans. Mix together and reduce the heat so that everything can warm through.
- Once the carrots and green beans are cooked, add to the pan and give everything a quick stir.
- Serve the potatoes topped with bean sauce, sprinkled with pumpkin seeds and with sliced avocado on the side.
Notes
Prep Tips:
If you're short of time (or forget to put the potatoes in), you can microwave them for 10-15 mins instead (or until soft). Oven cooking just makes the skin crispy.
Cooking time will vary depending on the size of the potato - if you are using 3-4 smaller potatoes, reduce it.
Make extra bean mix and serve with rice for a simple leftovers dinner tomorrow.
Health Tips:
We're using coconut oil (and avocado) here to get our healthy fats. The saturated fats in coconut oil are different to other saturated oils, and make a great energy source. They are one of the highest calorie foods around though so we need to watch the volume!
Eco Tips:
When buying frozen green beans (and other veg), check you've chosen a brand whole packaging is recyclable - many still aren't! Or, even better, blanch and freeze your own when they're in season!
NUTRITION: Amount and (% RDA)
Calories: 602kcal (30%)Carbohydrates: 93g (31%)Protein: 21g (42%)Fat: 20g (31%)Saturated Fat: 8g (50%)Trans Fat: 1gSodium: 461mg (20%)Potassium: 2210mg (63%)Fiber: 27g (113%)Sugar: 20g (22%)Vitamin A: 33266IU (665%)Vitamin B1: 1mg (67%)Vitamin B2: 1mg (59%)Vitamin B3: 6mg (30%)Vitamin B5: 3mg (30%)Vitamin B6: 1mg (50%)Vitamin C: 34mg (41%)Vitamin E: 5mg (33%)Vitamin K: 40µg (38%)Calcium: 181mg (18%)Copper: 1mg (50%)Folate: 236µg (59%)Iron: 8mg (44%)Manganese: 2mg (100%)Magnesium: 233mg (58%)Phosphorus: 505mg (51%)Selenium: 5µg (7%)Zinc: 4mg (27%)
Tried this recipe?Let us know how it was!