Womens Health Australia September 2017

X3 sweet potatoes (any
variety), scrubbed
X1 tsp extra-virgin olive oil
X1 tsp smoked paprika, plus
extra to serve
X1 tsp ground cumin
X400g can black beans,
drained and rinsed
X2 tomatoes, diced
X1 red capsicum, diced
X½ corn cob, kernels stripped
X½ cup finely shredded red cabbage
X1 avocado mashed with juice of 1 lime
X¼ cup coriander leaves
X¼ cup cashew cream cheese*
X1 tsp habanero chilli sauce,
or other chilli sauce
X1 jalapeno, sliced, to serve (optional)

1. Preheat in a fan-forced oven to 170°C
   (or around 190°C conventional).


2. Place the sweet potatoes on a baking
   tray and bake for 45 mins, until they’re
   soft and easily pierced with a fork.


3. Meanwhile, heat the oil in a saucepan
   over a medium heat. Add the paprika and
   cumin and fry for 1 min until fragrant. Add
   the black beans, tomato and capsicum.
   Reduce the heat to low and simmer for
   6-8 mins, or until the capsicum is soft
   and the tomato juices have thickened.


4. Heat a frying pan over medium. Add
   corn and fry for 2 mins, or until browned.
   Remove from heat and set aside.


5. When the potatoes are ready, cut
   them open lengthways and fill with
   the bean mixture. To serve, top each
   with the cabbage, corn, avocado,
   coriander, cashew cream, chilli sauce
   and sliced jalapeno (if using). Finish with
   an extra sprinkle of smoked paprika.

Serves 3
“This dish celebrates the
goodness of sweet
potatoes, and they are
so good! Especially when
they start to caramelise.
All sweet potatoes are
high in beta-carotene,
a precursor for vitamin
A. Plus, cumin, sweet
potato and black beans
all contain iron, which
our bodies readily
absorb when eaten
with vitamin C–rich
tomatoes and capsicum.”

BETA-CAROTENE

PACKED WITH

129

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