Superfood - March-April 2017

SUPERFOOD 37

HINT OF DARK CHOCOLATE

ALL PHOTOGRAPHS: XYXYX XYY XYX

V egan Sloppy Joes

Traditionally Sloppy Joes are made with

minced beef and served in between

toasted, buttered baps. Our version has

been ‘veganised’ and we’re piling up that

tasty, protein-packed fi lling into baked

sweet potatoes for an extra Superfood hit!

INGREDIENTS

• 4 medium sweet potatoes


• rapeseed oil spray


• 1 onion, chopped


• 4 cloves of garlic, minced


• 250g (9oz) passata


• 200g (7oz) canned red kidney beans


• ½ red and ½ green pepper,
  deseeded and diced


• 6 chestnut mushrooms, chopped


• 20g (¾oz) 90% cocoa dark chocolate


• 1 tsp Dijon mustard


• pinch of salt and pepper, to taste


• low-fat sour cream, red onion rings
  and fresh thyme, to serve

SERVES: 4

PREP TIME: 20 MINUTES

COOKING TIME: 1 HOUR 15 MINUTES

1. Preheat the oven to 200°C, 400°F, Gas
   Mark 6.


2. Wash and dry the sweet potatoes. Stab
   with a sharp knife a few times to prevent
   them exploding in the oven, then bake for
   45–60 minutes or until the centres are soft
   and fl uff y.


3. Spray a large pan with the rapeseed
   oil and gently fry the onion and garlic for
   a few minutes.


4. Pour in the passata, red kidney beans,
   red and green peppers and mushrooms
   and simmer for 10 minutes.


5. Season with the chocolate, mustard,
   salt and pepper, stirring well.


6. When the potatoes are ready, split
   them down the centre and pile in the
   vegan Sloppy Joe mix. Top with low-fat
   sour cream, red onion rings and fresh
   thyme leaves, to serve.

PER SERVING (WITHOUT ITEMS TO SERVE)

267kcals, 8.9g protein, 4.4g fat (1.9g saturates),

49.1g carbs, 8.9g fi bre, 17.7g sugar, 0.2g sodium

SF9_P36-41 Jane Sarchet SHSD.indd 37 27/01/2017 17:11