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Demi Singh's sweet potatoes with coconut black beans recipe

Demi Singh's sweet potatoes with coconut black beans recipe

6 ratings

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

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
2 of your 5-a-day

Each serving contains

  • Energy

    2135kj
    508kcal     25%

  • Fat

    13g 18%

  • Saturates

    4g 18%

  • Sugars

    24g 27%

  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 76g Protein 13.4g Fibre 17.7g

Method

  1. Preheat the oven to gas mark 7, 180C, fan 200C. 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. 
  2. 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. 
  3. For the pineapple salsa, mix together the pineapple, Scotch bonnet, onion and lime juice in a bowl. 
  4. Mix together the ingredients for the lime yogurt in a bowl. 
  5. 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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