Baked Sweet Potatoes with Bean-Red Cabbage Feta Topping
Baked sweet potatoes with bean–red cabbage feta topping from Spoonsparrow are delicious and packed with vital nutrients!
Ingredients
- 4 small sweet potatoes (300 g each)
- 1 clove garlic
- 1 small onion (30 g)
- 4 pickled jalapeños
- 50 g dried apricots
- 200 g black beans (canned; drained weight)
- 120 g feta cheese (45% fat in whole milk)
- 150 g Yogurt (3.5% fat)
- Salt
- Pepper
- a pinch smoked paprika powder
- 200 g red cabbage
- 1 tbsp Olive Oil
- 1 tbsp Lemon Juice
- 1 tsp Honey
- a handful coriander (5 g)
- 1 Organic Lime
Instructions
-
1.
Wash sweet potatoes thoroughly and pierce all over several times. Place on a parchment-lined baking sheet and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 50 minutes.
-
2.
Meanwhile, peel and finely dice garlic and onion. Slice jalapeños into rounds, removing stems. Dice apricots into small cubes.
-
3.
Drain beans and let them dry. Crumble feta coarsely. Mix beans with garlic, onion, jalapeño slices, apricots, yogurt, and feta; season with salt, pepper, and a pinch of paprika.
-
4.
Clean, wash, and shred red cabbage into fine strips. Roughly mash the cabbage with oil, lemon juice, honey, salt, and pepper.
-
5.
Wash coriander, pat dry, and pluck leaves.
-
6.
Remove potatoes from oven, slit lengthwise, gently open them, and loosen the interior with a fork. Spoon bean mixture over, top with cabbage salad, and garnish with coriander. Serve with sliced lime wedges.
