Baked sweet potato with spiced cannellini beans and vegetable stew
4 serves
10 m
75 m
Ingredients
- 4 x 200 g small sweet potatoes, unpeeled
- Spray olive oil
- 1 medium brown onion, finely chopped
- 1 small red capsicum, halved, seeded, diced
- 1 small yellow capsicum, halved, seeded, diced
- 1 teaspoon ground coriander
- 1 teaspoon chilli powder
- 1 teaspoon smoked paprika
- 4 medium ripe tomatoes, roughly chopped
- 600 g canned no added salt cannellini beans, drained, rinsed
- 3 cups kale, trimmed and roughly chopped
- 2 tablespoon lime juice
- Fresh coriander leaves, to garnish
Method
Step 1
Preheat oven to 180 °C. Line a baking tray with baking paper
Step 2
Scrub the sweet potatoes, then prick with a fork and place on prepared tray. Cover with foil and bake for 45 minutes. Uncover, and bake for a further 15 minutes, or until very soft.
Step 3
Meanwhile, spray a large non-stick frying pan with olive oil and set over medium-high heat. Add onion and red and yellow capsicums to the pan cook for 4-5 minutes, or until just softened. Add ground coriander, chilli powder, and paprika and cook, stirring, for 2 minutes. Add tomato, and cannellini beans and water and cook for 5-10 minutes or until mixture slightly thickens.
Step 4
Add the kale, and cook, stirring occasionally, for about 5 minutes or until kale is soft. Remove the pan from the heat and stir through lime juice.
Step 5
Slice roasted sweet potatoes lengthways, nearly all the way through. Fill with the cannellini bean mix and garnish with coriander. Serve.
Tips
- Instead of step 2, cook sweet potatoes for 8-10 minutes in the microwave.
- For a milder flavour, add a dollop of reduced fat Greek yoghurt to serve
