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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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