Sometimes it’s easy to forget about the versatility of the humble sweet potato.
Don’t get us wrong. We love sweet potato fries but we wanted to share more of a nutritious spicy meal that’s filling and simple to make. Works really well with a barbecue.
These ingredients and quantities make enough for 6 sweet potatoes:
2 tbsp olive oil
1 onion
2 peppers
1 courgette
1 chilli
3 garlic cloves
1 tin kidney beans, drained
1 tin sweetcorn
1 tin tomatoes
3 tbsp tomato puree
2 tsp cumin, ground
2 tsp oregano
1/2 tsp cayenne pepper
1/2 tsp each salt and pepper
3-6 sweet potatoes
.
Heat oil in a large pan over a medium heat. Chop onion, peppers, courgette, chilli and garlic and add to the pan with kidney beans and sweetcorn. Cook for 5 mins, until tender. Add in tin tomatoes, tomato puree, cumin, oregano, cayenne and salt and pepper. Reduce heat to low and simmer for 40 mins. Preheat oven to 200C/400F. Put sweet potatoes in the oven and bake for 20-25 mins, until easily pierced with a knife. Load potatoes with chilli and serve with cucumber, avocado or a plain dairy free yoghurt. Thank you bos kitchen
Comments are closed.