By Kwayera & Ellouise Simpson
Bean salsa on a baked sweet potato
6 steps
Prep:15minCook:35min
Great for those busy weeknights, Try making double the beans and freezing for next time.
Updated at: Thu, 17 Aug 2023 03:55:45 GMT
Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
19
High
Nutrition per serving
Calories244 kcal (12%)
Total Fat8.7 g (12%)
Carbs36.3 g (14%)
Sugars9.6 g (11%)
Protein6.4 g (13%)
Sodium64.9 mg (3%)
Fiber8.6 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
½ teaspoonsugar
½ teaspoonolive oil
1 tablespoonwhite wine vinegar
0.5lime
squeezed
0.25red bell pepper
washed, deseeded & diced
0.25yellow bell pepper
washed, deseeded & diced
0.25green bell pepper
washed, deseeded & diced
0.5tomato
washed, deseeded & deseeded
2 inchcucumber
washed, deseeded & deseeded
0.25red onion
peeled & diced
80gborlotti beans
tin, rinsed & drained
80gcannellini
tin, rinsed & drained
200gsweet potatoes
skin roughly washed
50gpassata
15mloil
10mlbalsamic reduction
for garnish
salad leaves
chives
chopped
Instructions
Step 1
Preheat the oven to 220ºC (200ºC fan).
Step 2
Slice potatoes into 2 inch thick circles and place on an oiled baking tray and bake until tender, for 30 - 35 minutes. Set a side to slightly cool.
Step 3
Meantime, in a large bowl add all ingredients and mix gently. Allow salad to sit at room temperature for 10 minutes.
Step 4
On a plate, place sweet potato discs and top with bean salad and then drizzle balsamic oil on top.
Step 5
Serve with a side salad.
Step 6
The salad is best prepared the day before as this will allow flavours to fuse together.
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