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Highjacked Sweet Potato with Avocado, Pomegranate & Coconut

May 19, 2016 in Eat Local & Organic
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 Highjacked Sweet Potato with Avocado, Pomegranate and Coconut

 

Highjacked Sweet Potato with black beans, caramelised red onions and avocado

Highjacked Sweet Potato – with avocado, pomegranate and coconut from The Yoga Kitchen By Kimberley Parsons – Buy it on Amazon Now 

 

 

Highjacked Sweet Potato with Avocado, Pomegranate and Coconut

Alison Jane's Version of the Dish, with chia seeds.

Alison Jane’s Version of the Dish, with chia seeds.

SERVES 2

Switch your white potatoes for sweet potatoes because they are filled with unbelievable vitamins. This recipe makes for the perfect lunch.

2 sweet potatoes (about 180g/6oz total weight)

50ml (13⁄4fl oz/scant 1⁄4 cup) melted coconut oil

1⁄2 red onion, thinly sliced

80g (3oz/generous 1⁄2 cup) cooked black beans, rinsed and drained

50g (2oz/1 cup) spinach leaves, washed

1⁄2 teaspoon ground cumin

sea salt and freshly cracked black pepper

flesh of 1⁄2 avocado, diced

1 tablespoon toasted unsweetened coconut flakes

2 tablespoons torn coriander (cilantro) leaves

20g (3⁄4oz/1⁄2 cup) rocket (arugula) leaves, washed

1⁄4 pomegranate, seeds only

sea salt flakes

2 lime wedges

Preheat the oven to 200°C/430°F/Gas 7. Using a small sharp knife, pierce each sweet potato a few times. Place the sweet potatoes on a baking tray (baking sheet) lined with baking paper (parchment paper). Bake in the oven for about 50 minutes, or until the sweet potatoes feel tender when squeezed. Remove from the oven and allow to cool a little.

While the sweet potatoes are baking, place 2 tablespoons of the coconut oil in a large frying pan
over a medium–high heat. Add the onion and sauté until fragrant. Turn down the heat to medium–low and cook for a further 15 minutes or until soft and caramelised. Add the black beans, spinach and cumin and season with salt and pepper. Mix gently and cook for a further minute or until the spinach has just begun to wilt and the beans are warmed through.

To serve, cut a slit through the top of the sweet potatoes and push the sides of the skin down so the cooked potato is exposed a little. Season the potato with salt and pepper and 1⁄2 tablespoon of coconut oil on each. Top with the black bean spinach mixture then add the rocket, top with diced avocado, coconut flakes, coriander leaves, rocket leaves, pomegranate seeds, sea salt flakes, black pepper and a wedge of lime to squeeze over.

 

SERVES 2

Switch white potatoes  for sweet potatoes because they are filled with a spectrum of unbelievable vitamins. This recipe makes for the perfect lunch.

 

INGREDIENTS

2 sweet potatoes (about 180g/6oz total weight)

50ml (13⁄4fl oz/scant 1⁄4 cup) melted coconut oil

1⁄2 red onion, thinly sliced

80g (3oz/generous 1⁄2 cup) cooked black beans, rinsed and drained

50g (2oz/1 cup) spinach leaves, washed

1⁄2 teaspoon ground cumin

sea salt and freshly cracked black pepper

flesh of 1⁄2 avocado, diced

1 tablespoon toasted unsweetened coconut flakes

2 tablespoons torn coriander (cilantro) leaves

20g (3⁄4oz/1⁄2 cup) rocket (arugula) leaves, washed

1⁄4 pomegranate, seeds only

sea salt flakes

2 lime wedges

METHOD

Preheat the oven to 200°C/430°F/Gas 7. Using a small sharp knife, pierce each sweet potato a few times. Place the sweet potatoes on a baking tray (baking sheet) lined with baking paper (parchment paper). Bake in the oven for about 50 minutes, or until the sweet potatoes feel tender when squeezed. Remove from the oven and allow to cool a little.

While the sweet potatoes are baking, place 2 tablespoons of the coconut oil in a large frying pan
over a medium–high heat. Add the onion and sauté until fragrant. Turn down the heat to medium–low and cook for a further 15 minutes or until soft and caramelised. Add the black beans, spinach and cumin and season with salt and pepper. Mix gently and cook for a further minute or until the spinach has just begun to wilt and the beans are warmed through.

To serve, cut a slit through the top of the sweet potatoes and push the sides of the skin down so the cooked potato is exposed a little. Season the potato with salt and pepper and 1⁄2 tablespoon of coconut oil on each. Top with the black bean spinach mixture then add the rocket, top with diced avocado, coconut flakes, coriander leaves, rocket leaves, pomegranate seeds, sea salt flakes, black pepper and a wedge of lime to squeeze over.

The Yoga Kitchen Cook Book by Kimberley Parsons is Published by Quadrille and priced from £15.96 on Amazon and from bookshops nationwide.

 

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about the author

Alison Jane Reid

Alison Jane Reid - Journalist, Editor & Emerald Princess of Slow, Sustainable Luxury Living - 18 year track record interviewing real icons for: The Times, The Lady, You, The Mirror and Country Life. Now leading her alluring fairtrade, emerald revolution - Don’t Miss Out - Have you joined The Ethical Hedonist set?



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