Published on 1st April 2018
Credit: From The Balance Plan by Angelique Panagos, published by Aster, £20 | www.octopusbooks.co.uk
2 Servings
Ingredients:
- 2 large sweet potatoes, scrubbed clean
- 6 tbsp coconut yoghurt
- 2 tbsp tahini
- 1 x 400 g (14 oz) BPA-free tin of black beans, drained and rinsed
- 1 ripe avocado, mashed
- 150 g (5½ oz) unsweetened sweetcorn, drained
- 2 ripe vine tomatoes, chopped
- 6-8 large slices of jalapeño chilli (fresh or from a jar), chopped
- 4 spring onions, chopped
- 2 tbsp coconut oil
- 2 small handfuls of fresh coriander, roughly chopped
- 2 garlic cloves, crushed (optional)
- 4 tbsp ground almonds
- Sea salt and black pepper
- Steamed greens, to serve
Method:
- Preheat the oven to 180C/350F/gas mark 4. Line a baking tray with baking paper. Place the sweet potatoes on the prepared tray and bake for 45 minutes, or until cooked through and softened.
- Once cooked, cut in half lengthways, scoop out the flesh and put into a bowl, leaving the sweet potato skins intact (top tip: it helps if you leave some sweet potato inside the skins to prevent them collapsing).
- Mix the sweet potato flesh with the yoghurt and tahini. Stir in the black beans and the remaining ingredients, apart from the ground almonds. Season to taste.
- Spoon the filling back into the potato skins, sprinkle 1 tbsp ground almonds over each half and grill for a few minutes until golden.
- Serve one sweet potato with your choice of steamed greens for dinner and pack the other away for lunch the next day.
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