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Roasted sweet potatoes with chipotle black beans
Fruit and vegetables
2 large
sweet potatoes
(or 4 small)
2
garlic
cloves, finely chopped
100g/3½oz roasted
peppers
from a jar, drained
½
lime
, juice and zest
150g/5½oz
cherry tomatoes
, quartered
2
spring onions
, sliced diagonally
½
lime
, juice only
fresh coriander
, to garnish (optional)
Tins, packets and jars
400g tin
black beans
, drained and rinsed
1 heaped tsp pickled jalapeño slices
Cooking ingredients
1 tsp
vegetable oil
2 tbsp
olive oil
½ tsp smoked ground
paprika
1 heaped tsp chipotle
chilli paste
(from a jar)
2 tsp
olive oil
salt
, to taste
Dairy, eggs and chilled
200g/7oz Greek-style
yoghurt
Other
150ml/5½oz just-boiled water
Back to recipe
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