This is a great mid-week recipe being very quick and easy to make and really filling without leaving you feeling sluggish. Sweet potatoes perfectly compliment the heat from the chilli and add a delicious sweetness but you can also serve it with rice.
We love using sweet potatoes as they’re a rich source of beta-carotene (the precursor to Vitamin A) that’s vital to our immune systems and also great for improving skin health. Beta-carotene is also protective against sun damage so great for the summer months.
Chilli doesn’t traditionally contain spinach, but we like to sneak a portion of greens in where we can and this addition doesn’t just add to the colour of the dish but also a lovely texture and a whole host of nutrients. Similarly we add a teaspoon of turmeric which doesn’t affect the taste but does add a big helping of antioxidants and anti-inflammatory molecules.
Serve with a lime yogurt, not only for a dose of gut-friendly probiotics, but also lime zest is particularly high in the phytonutrient limonene that has potent antioxidant and anti-inflammatory properties. The zest of lemons and limes can be so beneficial (and tasty) that it’s a good idea to add zest to any food that you can.
- 4 medium sweet potatoes
- 1 tbsp olive oil
- 1 large red onion chopped
- 3 cloves garlic crushed
- 1 red chilli finely sliced
- 1 tsp cayenne pepper
- 1 tsp ground cumin
- 1 1/2 cups cooked black beans or 1 tin
- 1 cup fresh tomatoes chopped
- 1 handful fresh coriander chopped
- 2 handfuls fresh spinach
- 1 tsp turmeric powder
- 1 lime juice and zest
- 1 cup natural Greek yogurt
- Preheat the oven to 200 degrees Celsius. Wash and pat dry the sweet potatoes and prick them with a knife. Place on a baking tray and bake for around 50 minutes until cooked through.
- In a large frying pan saute the onion until translucent. Add the chilli, garlic, cayenne pepper, turmeric and cumin and stir for 3 minutes.
- Add the tomatoes, black beans, and juice of half the lime to the pan and cook for a further 8 minutes. Remove from the heat.
- Meanwhile, combine the yogurt with the lime zest and remaining lime juice and mix well. Set aside.
- Just before the potatoes are ready, reheat the bean chilli and add the spinach, coriander and salt to taste.
- Remove the potatoes from the oven and carefully slice open. Spoon the bean chilli into the potatoes and serve with the yogurt on top.