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Sweet potatoes with chicken and jalapeño slaw
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Colorful sweet potato parcel filled with protein-rich black beans, a hearty and low-fat meal.
Ingredients:
  • 4 small (about 200g each) sweet potatoes
  • 400g can black beans, rinsed, drained
  • 150g chopped skinless cooked chicken
  • 1 vine-ripened tomato, deseeded, diced
  • 3 green shallots, thinly sliced
  • 1 long fresh green chilli, deseeded, finely chopped
  • 250g (1 cup) Cottage Cheese
  • 40.00 ml chopped fresh coriander, plus extra leaves, to serve
  • 180g (2 cups) shredded red cabbage
  • 40.00 ml drained, chopped pickled jalapeños
  • 10.60 gm fresh lime juice, plus lime wedges, to serve
  • 4.60 gm olive oil, plus extra, to serve
Instructions:
  • Preheat your oven to 200C/180C fan forced. Line a large baking tray with baking paper and prick the sweet potatoes with a fork before placing them on the tray.
  • Roast the sweet potatoes for 50-55 minutes, flipping halfway through, until easily pierced with a skewer. Let them cool slightly before continuing.
  • In a large bowl, mix together the black beans, chicken, tomato, shallot, chili, cottage cheese, and half of the coriander. Season to taste.
  • Combine the cabbage, jalapeño, remaining coriander, lime juice, and olive oil in a bowl, mixing them well together.
  • Slice the top of each potato and lightly mash the flesh with a fork. Fill the sweet potatoes with black bean filling and bake for 10 minutes. Top with jalapeño slaw, coriander, a drizzle of olive oil, and serve with lime.

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