When Sweet Meets Heat
Just in case you didn’t know I’m a huge fan of beans. Beans are very versatile and come in lots of different varieties. They are cheap and can be bought in bulk with a long shelf life. Populations that include beans in their diets daily are linked to living longer lives. They are also a great source of plant-based protein. I typically buy my beans tinned and ready to use for convenience.
This dish makes a lovely lunch or dinner and would be perfect for a make ahead lunch or meal preparation.
I love the combination of the spicy beans with the sweetness of the baked sweet potato. Sweet potatoes boost your immune system and reduce inflammation.
Serve with toasted seeds, coriander and cucumber.
The recipe for the beans makes enough for 2 people. I used 1 sweet potato per person.
Ingredients
Extra virgin olive oil
1 sweet potato
1 red onion
½ tbsp harissa spice mix
1tbsp tomato puree
400g tin of cannellini beans
200ml vegetable stock
Zest of 1 lemon
A handful of fresh coriander
Mixed seeds & cucumber (optional)
Directions
- Slice the sweet potato in half length ways, rub with a little oil and place skin side up on a nonstick tray season with salt and pepper. Bake in a preheated oven at 180 for 30 minutes.
- Dice the onion. Heat a little oil in a pot and add the onion and harissa seasoning. Cook on low for about 7 minutes until the onion has softened. Add the tomato puree cook off for a minute.
- Next add the beans, vegetable stock and lemon zest. Stir to combine and then let simmer until the liquid has reduced and the beans have thickened.
- Finish off with some fresh coriander. Taste the beans season with salt and pepper, If you would like to add an extra hit of heat add a little more harissa spice.
- Serve the beans on top of the sweet potato and admire the colours