Baked sweet potato with black beans
These sweet potatoes with black beans, chilli and avocado provide five of your five-a-day, are jam packed with nutrients and gluten free to boot!
Serves 4
Ingredients
4 sweet potatoes (about 250g each)400g tin black beans in water, drained2 large tomatoes, diced2 spring onions, thinly sliced1 mild green chilli, deseeded and finely chopped2 tbsp chopped fresh parsley leaves, plus extra leaves to garnish50g mature Cheddar cheese, grated2 tbsp balsamic vinegar1 tbsp extra-virgin olive oil100g mixed salad leaves1 small ripe avocado, diced
Method
Heat the oven to 200°C/fan 180°C/gas 6 and line a large baking tray with baking paper. Scrub the sweet potatoes, pat dry with kitchen paper, then prick all over with a fork. Put them in the prepared tray and bake for 40–45 min, turning after 20 min, until soft when pierced with a skewer. Set aside to cool for 10 min (but leave the oven on).
Meanwhile, prepare the topping. Combine the black beans, tomatoes, spring onions, chilli, parsley and half the cheese in a large bowl. Season with ground black pepper.
Once cooked, split the top of each sweet potato lengthways, then open gently. Lightly mash the flesh with a fork. Spoon a quarter of the bean mixture on to each potato, then scatter with the remaining cheese. Return the potatoes to the oven and bake for another 5–10 min until the topping is hot and the cheese melted.
Meanwhile, mix the vinegar and oil together, then toss through the salad leaves
Scatter the avocado and extra parsley leaves over the sweet potatoes, add a grind of black pepper, then serve with the salad