Healthy Black Bean Jacket Potatoes
with Avocado & Lime
Prepare yourself for a jacket potato like none other. Roasting a sweet potato whole renders it delectable and fluffy - trust us when we say it’s worth the wait in cooking time. Finish with creamy avocado, black beans and fresh lime, and you’ve got a dinner winner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
sweet potato
½
red onion
1 clove
garlic
1 tsp
cumin
1
carrot
2 tbs
tomato paste
1 tin
black beans
1 bunch
coriander
1
avocado
½
lime
Not included in your delivery
½ tbs
olive oil
¼ cup
water
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan forced. To prepare the ingredients, wash the sweet potatoes. Finely chop the red onion and coriander steams and leaves separately. Peel and crush the garlic. Grate the carrot. Drain and rinse the black beans. Cut the lime into wedges and mash the avocado.
Pierce the sweet potatoes several times with a fork. Place them in the microwave and cook on high for 4 minutes. Tip: If you don’t have a microwave they will take an extra 15-20 minutes in the oven.
Rub the sweet potatoes in half of the olive oil and place on a lined oven tray. Cook in the oven for 40 minutes.
Heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook, stirring, for 2 minutes or until soft. Add the garlic and cumin and cook, stirring, for 1 minute or until fragrant. Add the carrot and cook for a further 2 minutes. Add the tomato paste, black beans, coriander stems and water to the pan, bring to the boil, then remove from the heat, season with salt and pepper and set aside.
To serve, cut the sweet potatoes lengthways ensuring not to cut the whole way through. Top with the black bean mixture. Top with the avocado and coriander leaves. Serve with the lime wedges.
