Mediterranean Baked Sweet Potato
These mediterranean style baked sweet potatoes are perfect for a quick 30 minute lunch.
A simple trick we use when making jacket potatoes is to chop them in half before putting them in the oven, this will significantly reduce the cooking time and will not effect the taste at all.
Not only is this lunch super delicious, the health benefits of sweet potato are amazing too. It’s a great source of vitamin A, and like carrots, contains skin-protecting beta-carotene. A medium sized sweet potato also has 28% more potassium than a banana.
What are you waiting for? Hope you enjoy it.
Serves 2.
Ingredients:
2 sweet potatoes
1 onion, diced
1 red pepper, diced
1 punnet piccolino tomatoes, halved
½ tsp. paprika
½ tsp. ground cumin
½ tsp. ground coriander
1 x 400g/14oz can kidney beans
1 avocado, sliced
Optional extras to Garnish: chopped spring onion, Greek yoghurt, cranberries
Method:
1. Preheat the onion to 200C/390F.
2. Chop the sweet potatoes in half (this will reduce the cooking time) and place top down on a baking tray. Bake in the oven for 25-30 minutes.
3. Chop the onion and red pepper into small chunks and lightly fry for 2-3 minutes, then add the chopped tomatoes, paprika, cumin and coriander and fry for a further 1-2 mins.
4. Drain the kidney beans and add to the pan with the tomatoes, pepper and onion. Cook for 4-5 minutes on a medium heat.
5. Remove the sweet potatoes from the oven and plate up. Add the bean mixture and avocado, then any optional extra toppings. We’ve gone for spring onion, Greek yoghurt and cranberries. Enjoy!
If you like this article, we’d love you to share it on the links below. And if you do, a big thanks from us too 🙂
Fabulous, what a weblog it is! This weblog provides useful data to
us, keep it up.
Hi, thanks for being so kind and glad you are finding it useful. Hopefully that will continue!