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Sweet potato stuffed with black bean braise and apple salsa
Posted 7 May 2019
Prep time: 10 minutes
Cooking time: 50 minutes
- 4 Small sweet potatoes
- 1 Tablespoon olive oil
- 4 Spring onions, thinly sliced
- 4 Garlic cloves, thinly sliced
- 1 Bunch coriander, stems finely chopped and leaves picked
- 1 Tablespoon smoked paprika
- 1 Tablespoon ground cumin
- 2 x 400g Tin diced tomatoes
- 1 x 400g Tin black beans, drained and rinsed
- ⅛ Red cabbage, shredded
- 1 Lebanese cucumber, diced
- 3 Radishes, finely sliced
- 1 Green apple, diced
- Juice of 1 lime
- Preheat oven to 200°C. Prick the sweet potatoes and place on a baking tray. Transfer to the oven and bake for 45-50 minutes or until tender.
- Heat oil in a large frying pan over medium-high heat. Add the white part of the spring onions and cook for 2-3 minutes or until softened.
- Add garlic, coriander stems, paprika and cumin and cook for 1 minute or until fragrant.
- Add tomatoes and simmer for 5-10 minutes or until slightly thickened. Stir through black beans.
- Combine cabbage, cucumber, radish, apple, green part of the spring onions, coriander leaves and the lime juice in a bowl.
- Cut a slit down the middle of the sweet potatoes. Serve sweet potatoes topped with black beans and apple salsa.
Make the most of fresh herbs by using the leaves and stems. While the leaves add colour and freshness when plating up, the stems can be finely chopped and used during cooking to build flavour.
Legumes, like black beans, chickpeas and lentils, have multiple health benefits. They are high in protein which keeps you fuller for longer, and are a great source of soluble fibre which can lower blood cholesterol levels and improve gut health.