A nourishing feast, full of colourful veggie flavours and a touch of bursting sweetness.
2 sweet potatoes
50 ml (½ cup) melted coconut oil
½ red onion, thinly sliced
80 g (generous ½ cup) cooked black beans, rinsed and drained
50 g (1 cup) spinach leaves, washed
½ teaspoon ground cumin
Sea salt and freshly cracked black pepper
Flesh of ½ avocado, diced
1 tablespoon toasted unsweetened coconut flakes
2 tablespoons torn coriander leaves
20 g (½ cup) rocket leaves, washed
¼ pomegranate, seeds only
Sea salt flakes
2 lime wedges
1. Preheat the oven to 200°C. Using a small, sharp knife, pierce each sweet potato a few times. Place the sweet potatoes on a baking tray lined with baking 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.
2. 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.
3. 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 a 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.
Recipe from The Yoga Kitchen by Kimberly Parsons, published by Quadrille. RRP $39.99 – available nationally.