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With sweet potato, seeds & popped black beans

Gluten-freegf
Vegetarianv

With sweet potato, seeds & popped black beans

Gluten-freegf
Vegetarianv

“Full of the good stuff, this quinoa based supper is a real flavour extravaganza. From gorgeous sweet potato, super-ripe tomatoes and fresh baby spinach, to the kick of heat from the pickled chillies and amazing texture provided by smoky popped beans, this is a real joy to eat. Sweet potato is really good for you – it’s a great source of vitamin A, which you need to be able to see properly. It’s also a non-starchy carb, so unlike regular potato, it counts towards your 5–a–day, which means combined with all the other veg, this dish boasts three of your 5-a-day. ”

Serves 2

Cooks In35 minutes

DifficultyNot too tricky

Sweet potatoPotatoHealthy lunch ideasHealthy mealsHealthy vegetarian recipes

Nutrition per serving

Calories 557 28%
Fat 13.2g 19%
Saturates 3.1g 16%
Sugars 20.3g 23%
Salt 1.3g 22%
Protein 24.1g 48%
Carbs 83.9g 32%
Fibre 18.1g -

Of an adult's reference intake

Ingredients

1 x 350g sweet potato
olive oil
2 tablespoons mixed seeds
100 g quinoa
1 lemon
1 clove of garlic
½ teaspoon smoked paprika
1 x 400 g tin of black beans
2 ripe tomatoes
30 g slice pickled jalapeños
extra virgin olive oil
100 g natural yoghurt
50 g baby spinach

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Method

Preheat the oven to 200ºC/400ºF/gas 6.
Halve the sweet potato lengthways, rub with a little oil, sea salt and black pepper, then place cut-side down on a baking tray. Roast for around 30 minutes or until soft.
Toast the seeds in a dry saucepan over a medium heat until golden and tip into a bowl.
Place the quinoa in a sieve and rinse under cold running water. Tip the quinoa into the saucepan. Cover with 500ml boiling salted water, place over a medium heat and bring to the boil. Reduce the heat and cook for 20 minutes or until tender, then drain well. Tip back into the pan, season to taste, finely grate in ½ the lemon zest and add a squeeze of the juice, then cover.
Peel and finely slice the garlic. Heat a splash of olive oil in a pan over a medium heat, add the garlic and smoked paprika cook for 1 to 2 minutes, or until golden.
Drain and add the beans then cook over a medium heat for 5 minutes, or until popped and crispy.
Pick and roughly chop the coriander leaves, roughly chop the tomatoes and place into a small mixing bowl. Finely chop and add the jalapeños, along with a splash of extra virgin olive oil, then season to taste.
Spoon the yoghurt into a small bowl. Finely grate in the remaining lemon zest, add a squeeze of juice and season lightly.
Divide the quinoa between your plates and top with a sweet potato half, cut-side up. Serve the beans on top, add a dollop of yoghurt, drizzle over the tomato and jalapeño salsa and sprinkle over the toasted seeds.
Dress the spinach in the remaining lemony yoghurt and serve on the side.

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