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Sweet potato steaks with mango salsa
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2 x 250g sweet potatoes, scrubbed
1 tsp Cooks’ Ingredients Smoked Paprika
1 tsp vegetable oil
1 clove garlic, crushed
2 tbsp maple syrup
100g mango, finely diced
2 salad onions, finely chopped
1 lime, finely grated zest, plus 1 tbsp juice
100g fine green beans
250g pack Tilda Wholegrain Basmati & Quinoa
5g coriander leaves, chopped
Several slices Cooks’ Ingredients Jalapeño Peppers, chopped
1. Preheat the grill to medium. Line a baking sheet with foil. Cut two long slices lengthways from the sweet potatoes, each about 1.5cm thick. (Save trimmings to add to summer soups.) Microwave the sweet potatoes on full power for 5 minutes to soften. Score the tops deeply, first in one direction, then the other, and transfer to the baking sheet. In a small bowl, mix together the paprika, oil, garlic and 1 tbsp maple syrup, then brush over the sweet potatoes. Grill for 5 minutes until beginning to colour.
2. In another small bowl, mix together the mango, salad onions, lime zest and juice and the remaining 1 tbsp maple syrup. Cook the green beans in boiling water for 2 minutes until softened but
still retaining texture. Drain.
3. Cook the rice according to pack instructions. Tip onto plates and scatter with the coriander and jalapeños. Serve with the beans, sweet potatoes and mango salsa.
Cook’s tip Cooked rice or grain pouches make a great storecupboard standby for easy midweek suppers. Other flavours that work well with this dish are Mexican Style Rice and Caribbean Rice and Peas.
Typical values per serving:
Vegetarian/vegan/2 of your 5 a day/gluten free/source of fibre