Baked Sweet Potatoes with Beans

Ingredients

• 800 g sweet potatoes (2 medium)
• 3 tbsp olive oil
• Salt
• 30 g pumpkin seeds (2 tbsp)
• 300 g baby spinach
• 1 onion
• 3 Garlic cloves
• 1 red chili pepper
• 400 g canned kidney beans (drained weight)
• Pepper
• 100 g Greek yogurt
• 1 tsp curry powder (+ extra for dusting)
• 0.5 tsp lime juice
• 1 organic lime for squeezing (optional)

Instructions

1. 1.

   Wash, pat dry and halve sweet potatoes lengthwise. Brush a baking dish with 1 tbsp oil, place sweet potatoes, lightly salt, and bake in preheated oven at 200 °C (180 °C fan; gas: level 3) for 30–35 minutes.

2. 2.

   Meanwhile roast pumpkin seeds in a hot pan over medium heat for 3 minutes. Cool, chop, and set aside. Toss spinach in a hot pot until wilted, drain, squeeze out excess water, and chop.

3. 3.

   Peel and chop onion and garlic. Clean chili pepper, remove seeds, chop. Drain beans, rinse, and let dry. Heat remaining oil in a pan. Sauté onion over medium heat for 2 minutes. Add garlic and chili, cook for 3 more minutes. Mix in spinach and beans, season with salt and pepper.

4. 4.

   Whisk yogurt with curry powder and lime juice, season with salt. Remove sweet potatoes from oven, spread spinach-bean mixture on top, dollop each with 1 tbsp curry yogurt, lightly dust with extra curry powder, and sprinkle pumpkin seeds. Peel lime hot, zest dry, cut in half, and serve alongside the sweet potatoes.