Demi Singh's sweet potatoes with coconut black beans recipe
Created by Demi Singh
Try Demi's delicious twist on a jacket potato, topped with coconutty black beans, a sweet 'n' spicy pineapple salsa and zesty yogurt. They're full of flavour and good for you too!
See method- Serves 4
- Takes 1 hr
- 508 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 1 tbsp olive oil
- ¼ tsp smoked paprika
- ¼ tsp ground cumin
- 4 medium sweet potatoes, washed and pat dry
- 100g mozzarella-style vegan cheese-alternative (optional)
- lime wedges, to serve
- fresh coriander, pickled red onions and hot sauce, to serve (optional)
For the black beans
- 1½ tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1 medium green chilli, finely chopped
- 1 red pepper, finely chopped
- 1 sachet taco seasoning
- 2 tins black beans in water
- 120ml light coconut milk
- 15g coriander, finely chopped
For the pineapple & Scotch bonnet salsa
- 425g tin pineapple chunks in fruit juice, drained, roughly chopped
- 1 Scotch bonnet pepper, minced
- ½ small white onion, finely chopped
- ½ lime, juiced
For the lime yogurt
- 4 tbsp thick vegan yogurt-alternative
- 1 lime, juiced, ¼ zested
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Shop ingredientsEach serving contains
- Energy
- 2135kJ 508.0kcal
- Fat
- 13g
- Saturates
- 4g
- Sugars
- 24g
- Salt
- 1.6g
of the Reference intake
Carbohydrate 76.0gProtein 13.4gFibre 17.7g
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- Preheat the oven to gas mark 7, 180C, fan 200C. In a bowl, mix together the olive oil, cumin, smoked paprika and 1/4 tsp salt. Pierce the sweet potatoes with a fork and lightly coat each with 1 tsp of the spice mixture. Wrap each potato individually in foil and place on a baking tray. Roast for 45 mins-1 hr until tender when pierced with a knife.
- Meanwhile, prepare the black beans. Heat the olive oil in a saucepan over a medium heat, then add the onion, garlic, green chilli and red pepper. Fry for 3-4 mins until softened then add the taco seasoning and fry for 1 min. Tip in the tinned black beans and coconut milk, plus ½ a tin of water, then stir. Bring to a boil, then simmer over a medium heat for 15 mins. Season to taste, then simmer over a low-medium heat for a further 20-30 mins until the mixture has thickened. Stir through the coriander, then remove from heat.
- For the pineapple salsa, mix together the pineapple, Scotch bonnet, onion and lime juice in a bowl.
- Mix together the ingredients for the lime yogurt in a bowl.
- Once the potatoes are cooked, slice into them vertically. To each potato, add a sprinkle of vegan cheese-alternative, if using, some black beans, more cheese-alternative and some pineapple Scotch bonnet salsa. Serve with the lime yogurt and lime wedges alongside. Garnish with coriander, pickled red onions and hot sauce, if you like.
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