Jamie Oliver

Super food supper with sweet potato, seeds & popped black beans

Super food supper with sweet potato, seeds & popped black beans

Serves 2
Cooks In35 minutes
DifficultyNot too tricky
Healthy
Nutrition per serving
  • Calories
    557
    28%
  • Fat
    13.2g
    19%
  • Saturates
    3.1g
    16%
  • Protein
    24.1g
    54%
  • Carbs
    83.9g
    32%
  • Sugars
    20.3g
    23%
  • Salt
    1.3g
    22%
  • Fibre
    18.1g
    -

Of an adult's reference intake

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Ingredients

  • 1 x 350g sweet potato
  • olive oil
  • 2 tablespoons mixed seeds
  • 100 g quinoa
  • 1 lemon
  • 1 clove of garlic
  • ½ teaspoon smoked paprika
  • 1 x 400 g tin of black beans
  • 2 ripe tomatoes
  • 30 g slice pickled jalapeños
  • extra virgin olive oil
  • 100 g natural yoghurt
  • 50 g baby spinach
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Method

  1. Preheat the oven to 200ºC/400ºF/gas 6. Halve the sweet potato lengthways, rub with a little oil, sea salt and black pepper, then place cut-side down on a baking tray. Roast for around 30 minutes or until soft.
  2. Toast the seeds in a dry saucepan over a medium heat until golden and tip into a bowl.
  3. Place the quinoa in a sieve and rinse under cold running water. Tip the quinoa into the saucepan. Cover with 500ml boiling salted water, place over a medium heat and bring to the boil. Reduce the heat and cook for 20 minutes or until tender, then drain well. Tip back into the pan, season to taste, finely grate in ½ the lemon zest and add a squeeze of the juice, then cover.
  4. Peel and finely slice the garlic. Heat a splash of olive oil in a pan over a medium heat, add the garlic and smoked paprika cook for 1 to 2 minutes, or until golden.
  5. Drain and add the beans then cook over a medium heat for 5 minutes, or until popped and crispy.
  6. Pick and roughly chop the coriander leaves, roughly chop the tomatoes and place into a small mixing bowl. Finely chop and add the jalapeños, along with a splash of extra virgin olive oil, then season to taste.
  7. Spoon the yoghurt into a small bowl. Finely grate in the remaining lemon zest, add a squeeze of juice and season lightly.
  8. Divide the quinoa between your plates and top with a sweet potato half, cut-side up. Serve the beans on top, add a dollop of yoghurt, drizzle over the tomato and jalapeño salsa and sprinkle over the toasted seeds.
  9. Dress the spinach in the remaining lemony yoghurt and serve on the side.

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Nutrition per serving
  • Calories
    557
    28%
  • Fat
    13.2g
    19%
  • Saturates
    3.1g
    16%
  • Protein
    24.1g
    54%
  • Carbs
    83.9g
    32%
  • Sugars
    20.3g
    23%
  • Salt
    1.3g
    22%
  • Fibre
    18.1g
    -

Of an adult's reference intake