Baked sweet potatoes with feta, black beans & coriander

Name: Baked sweet potatoes with feta, black beans & coriander
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 4 medium Essential Sweet Potatoes; 200 g pack Essential Greek Feta; 420 g can Essential Black Beans In Water, drained and rinsed; 3 salad onions, thinly sliced into rounds; 25 g pack coriander, finely chopped; 2 tbsp olive oil, plus extra to drizzle; 1 lime, cut into 5 wedges

Get these baked potatoes started in the microwave to speed things along, then fill them with fresh, punchy flavours for a satisfying weekday meal needing minimum time and effort.

4.5 out of 5 stars(6) Rate this recipe

VegetarianHealthyHigh fibre1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 medium Essential Sweet Potatoes
200g pack Essential Greek Feta
420g can Essential Black Beans In Water, drained and rinsed
3 salad onions, thinly sliced into rounds
½ x 25g pack coriander, finely chopped
2 tbsp olive oil, plus extra to drizzle
1 lime, cut into 5 wedges

Preheat the oven to 220°C, gas mark 7. Prick the potatoes with a fork, place on a plate and microwave on full power for 10-15 minutes, turning halfway, until tender throughout when pierced with a knife. They may take a few minutes more or less to cook, depending on the power of your microwave.
Meanwhile, crumble the feta into a bowl and stir in the black beans, salad onions and ½ the coriander. Add a generous drizzle of olive oil and the juice from 1 lime wedge. Stir well.
Once the sweet potatoes are cooked, cut in ½ lengthways and scoop out most of the flesh, leaving a 1cm border. Fold the flesh through the feta and bean mix, season to taste, then spoon the mixture back into the hollowed-out sweet potatoes. Place in a baking dish and drizzle with a little olive oil. Bake for 15 minutes, or until piping hot throughout and golden.
Mix 2 tbsp olive oil and coriander together in a mini processor or pestle and mortar. Season. Serve the sweet potatoes with the coriander oil drizzled over the top and lime wedges on the side for squeezing over.

Cook’s tip

If you don’t have a microwave, you could cook the sweet potatoes in an air fryer, or bake for 45 minutes-1 hour at 180ºC, gas mark 4, until crisp and tender.

Typical values per serving when made using specific products in recipe