ROASTED SWEET POTATOES

BLACK BEANS & JALAPEÑO TOMATO SALSA Jam-packed with flavour, not only does this dish give us three of our 5-a-day, the black beans are a great source of protein, and actually contain more protein than any other beans

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180° C/350° F/gas 4. Wash the sweet potatoes, then season and roast for 1 hour, or until cooked through. After 30 minutes, cook the rice according to the packet instructions, then drain. Roughly chop the tomatoes, trim and finely slice the spring onions and place both in a bowl. Tip the jalapeños and their liquor into a blender and rip in most of the coriander, reserving a few pretty leaves. Blitz until super-smooth, then return to the jar, using 2 tablespoons worth to dress the tomatoes and spring onions (keep the rest of the dressing in the fridge for other meals).

Step 2

Peel and finely chop the onion. Put a pan on a medium heat with 1 teaspoon of oil and the cumin seeds. Fry for 30 seconds then stir in the onion and a splash of water. Cook and stir for 8 minutes, or until softened, then add the beans and all their juice. Reduce the heat and cook for a further 5 minutes until thick and oozy, stirring occasionally. Taste and season to perfection, loosening with a splash or two of boiling water before serving, if needed.

Step 3

Divide the beans, rice and tomato salsa between your plates. Split open the sweet potatoes and add one to each plate. Spoon over the cottage cheese, season with black pepper and finish with your reserved coriander leaves.