This is a really healthy and satisfying meal. It is packed full of vegetables, the beans offer a good sauce of protein and coleslaw is a good way of incorporating raw vegetables into your diet.
Serves 4
Prep: 20 mins
Cooking: 45 mins
Ingredients
4 sweet potatoes
for the beans
1 tin or tetra pack of chopped tomatoes
1 tin or tetra pack of haricot or cannellini beans
half a red onion, finely diced
1/2 a red pepper, finely diced
1/2 tbsp red wine vinegar
1 tsp Worcestershire sauce
1 tsp maple syrup
1/2 tsp smoked paprika
1 clove of garlic, minced
salt & pepper
for the coleslaw
1/4 of a small white cabbage, finely sliced
1/4 of a small red cabbage, finely sliced
2 medium carrots, grated
3 spring onions finely sliced (or regular onion)
2 heaped tbsp of natural yoghurt
1 heaped tbsp of mayonnaise
salt & pepper
Method
heat the oven to 180°C and put the potatoes in for about 45 minutes
for the beans
heat some olive oil in a saucepan and add the onion, pepper and garlic and saute for 3-4 minutes
add the vinegar, Worcestershire sauce and paprika and cook for 2-3 minutes
add the tomatoes, maple syrup, salt & pepper (to taste) and cook on a medium heat for 20 minutes
add the beans and cook for a further 15 minutes
for the coleslaw
mix the red and white cabbage, carrot and spring onion in a mixing bowl
combine the yoghurt, mayonnaise, salt and pepper (to taste) and stir through the cabbage mix
cut a baked potato in half, top with beans and serve with coleslaw on the side
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