- Serves4
- CourseMain meal
- Prepare5 mins
- Cook25 mins
- Total time30 mins
Ingredients
- 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
Method
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,121kJ/ 507kcals |
|---|---|
Fat | 20g |
Saturated Fat | 8.7g |
Carbohydrates | 59g |
Sugars | 15g |
Fibre | 15g |
Protein | 16g |
Salt | 1.8g |