Tomorrow is the last day of the Week Without Meat. Not sure what dish you're going to make? We share one last recipe for inspiration:Sweet potato 'chicken style' with black beans and bell pepper.
Ingredients
For 4 people
Preparation method
1. Preheat the oven to 200 degrees Celsius. Wash the sweet potatoes (no need to peel) and cut them lengthwise until just above the end. The sweet potato should not fall apart. Poke a few holes in it with a fork.
2. Place the sweet potato on a baking paper on your oven rack and let the sweet potato cook for 45 minutes. Check if it is cooked by piercing it with a fork. The baking time can be longer for large potatoes, count on a time of up to 60 minutes.
3. Meanwhile, heat a dash of oil in a frying pan and fry the fillet pieces for 5 minutes until crisp and golden.
4. Add the red pepper and the white part of the spring onion and stir fry for 10 minutes.
5. Add the tomato paste, spicy harissa, water and black beans and heat the mixture.
6. Remove the sweet potatoes from the oven, carefully unfold and scoop a tablespoon from each side of the creamy interior. Add that sweet potato puree to the contents of the pan and mix.
7. Now generously fill the sweet potato with the filling and serve with a generous tablespoon of Greek yogurt and fresh coriander.
Enjoy your meal!
Recipe and image:The Hip Vegetarian | In collaboration with:Garden Gourmet
