They say “eat the rainbow” and that couldn’t be truer than this colorful packet of sweet potatoes. Packed with protein-rich black beans, this dish is hearty but low in fat.
Ingrediants Sweet potatoes with chicken and jalapeño slaw
- 4 small sweet potatoes (about 200 g each)
- 400g can of black beans, rinsed, drained
- 150 g of minced skinless cooked chicken
- 1 cluster tomato, seeded, diced
- 3 green shallots, thinly sliced
- 1 long fresh green chilli, seeded, finely chopped
- 250 g (1 cup) of Bulla cottage cheese
- 2 tablespoons chopped fresh cilantro, plus extra leaves, for serving
- 180 g (2 cups) of chopped red cabbage
- 2 tablespoons of drained and chopped pickled jalapeños
- 2 teaspoons fresh lime juice, plus lime wedges, for serving
- 1 teaspoon olive oil, plus extra, for serving
How to make Sweet potatoes with chicken and jalapeño slaw
- Preheat the oven to 200 ° C / 180 ° forced air. Line a large baking sheet with parchment paper. Prick the sweet potatoes all with a fork and place on the prepared pan.
- Cook the sweet potatoes, turning them halfway through cooking, for 50-55 minutes or until tender if skewered with a toothpick. Set aside to cool slightly.
- Meanwhile, combine the black beans, chicken, tomato, shallot, chilli, ricotta and half of the cilantro in a large bowl.
- Place the kale, jalapeño, leftover cilantro, lime juice, and olive oil in a bowl and toss to combine.
- Make a long cut along the top of each potato. Gently separate the sides and lightly mash the meat with a fork. Divide the black bean filling between the sweet potatoes. Return to the oven and cook for 10 minutes or until hot. Top with the jalapeño salad and extra cilantro. Drizzle with extra olive oil. Serve with lime.
