Sweet Potatoes and Smokey Beans
Serving size: 2
Ingredients:
Two medium size sweet potatoes
1 tsp extra-virgin olive oil plus extra for drizzling
1 spring onion, finely chopped
1 x 400g tin black beans, drained and rinsed or \mixed beans)
1 tbsp smoked paprika
1/2 tsp ground cumin
1/2 tsp mild chilli powder
1/2 tsp ground cinnamon
1 red pepper finely chopped
2 garlic cloves
2 tbsp tomato purée
2 1 tbsp maple syrup or raw honey
100 ml water (might need more to loosen if needed)
15g fresh coriander, roughly chopped
Pinch of dried chilli flakes, to taste
Sea salt and freshly ground black pepper
Slices of avocado or guacamole
Instructions:
Preheat the oven to 190 C
Score the sweet potatoes, drizzle with extra-virgin olive oil and season with sea salt and pepper
Pop in the oven for 30 minutes or until cooked to your liking
In the meantime, heat the extra-virgin olive oil in a pan over a medium heat and add the spring onion, beans, ground spices, chopped red pepper, garlic, tomato purée, maple syrup or honey, water, sea salt and pepper
Leave to simmer and once it starts to thicken, reduce the heat to low and leave for approximately 15 mins
Stir the chopped coriander before serving
Slice open the sweet potatoes and fill with the smokey bean mix, top with chilli flakes, slice avocado or guacamole and dig in.
