We love sweet potatoes in all its forms. A jacket sweet potato with a delicious topping will make the perfect dinner after a workout or just a long day at work. This recipe is vegetarian, gluten free and super tasty! Why not give it a try this week?
Ingredients (serves 4)
4 sweet potatoes
2 large tomatoes, diced
1 green chili, deseeded and finely chopped
2 spring/pearl onions, thinly sliced
400g black beans, drained
50g goat/feta cheese
1 or 2 avocados, diced
100g salad leaves (e.g ruccola, spinach, mache)
Fresh coriander leaves (in topping and to garnish)
1tbsp olive oil or avocado oil
A pinch of Himalaya salt and pepper
2tbsp cashew nuts
Heat the oven to 200°C and line a baking tray. Start with scrubbing the potatoes, pat dry with some paper then prick them with a fork. Put them on the prepared tray and bake for 40-45 min, turning after 20 min, until soft. Combine the black beans, tomatoes, onion, coriander and half the cheese in a bowl – season with your favorite spices. Let the potatoes cool down for a few minutes before splitting the top of each potato (on the length) then open them gently. Put as much bean mixture as you like in the potatoes and top with the remaining cheese. Bake the potatoes in oven again for approx. 5-10 min until the cheese is melted. Mix the balsamico and oil together and drizzle over the salad. Add the extra coriander, crushed cashews and avocado on top of the potatoes and serve with the salad.
By: Linnéa Nilsson Photo: Flickr/WallyHartshorn