Sweet Potato Bake with Jalapeño Chili and Feta
Nutrition per serving
Calories | 575 kcal |
Protein | 23.4 g |
Carbs | 42.9 g |
Fats | 35.3 g |
Saturated Fat | 16.9 g |
Monounsaturated Fat | 14.6 g |
Polyunsaturated Fat | 2.2 g |
Sugars | 11.4 g |
Fiber | 12.3 g |
Sodium | 1,125 mg |
Ingredients
Sweet Potato | |
Fresh Coriander | |
Peppers, Jalapeno | |
Green Onions/Spring Onions or Scallions (including tops and bulb) | |
Red Onion | |
Cherry Tomatoes | |
Sweet Smoked Paprika | |
Lime | |
Feta Cheese | |
Olive Oil | |
Black beans (canned) |
Preparations
1. Preheat the oven to 220 C (430F)
1. Preheat the oven to 220 C (430F)
2. Wash the sweet potato skin, chop in half lengthways and chop into 2cm squares.
3. Coarsely chop the coriander.
4. Chop the jalapeno.
5. Finely chop the spring onion into ½ cm rounds and separate the white part from the green.
6. Peel/finely chop the red onion.
7. Chop the cherry tomatoes into quarters.
8. Drain/rinse the black beans.
Cooking Instructions
1. Place the sweet potatoes onto a baking tray and evenly coat in ½ a tbsp of olive oil. Cook near the top of the oven for about 15 minutes until almost tender.
1. Place the sweet potatoes onto a baking tray and evenly coat in ½ a tbsp of olive oil. Cook near the top of the oven for about 15 minutes until almost tender.
2. In a non-stick frying pan, heat ½ a tbsp of olive oil over medium heat. Add the onion and cook for about 3 minutes before adding the smoked paprika and continue to cook for 30 seconds.
3. Add the black beans to the pan with the jalapeno, ¾ of the chopped coriander, a pinch of salt and pepper and mix everything together to combine. Stir in a tsp of the white part of the spring onion with ½ a tbsp of lime juice.
4. When the sweet potatoes are almost cooked, remove the tray from the oven and turn on the grill to high. Scatter the black bean mixture on top of the sweet potatoes, then sprinkle over ¾ of the feta cheese. Cook under the grill for 4-5 minutes until golden brown.
5. Meanwhile, to make the tomato salad, in a small bowl, add the tomatoes with the remaining coriander, a drizzle of olive oil, a squeeze of lime and a pinch of salt and pepper and stir to coat.
6. Serve the sweet potato bake with the green part of the spring onion and the remaining feta cheese sprinkled over the top. Serve the tomato salad on the side.