Jacket Sweet Potato with Kale and Butter Bean Chilli
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Ingredients
- 4 sweet potatoes
- 100 g curly kale, stalks removed
- 400 g butter beans
- 1 onion
- 300 g tomato passata
- 1 tsp ground cumin
- 0.5 tsp chilli powder
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 351 kcal
- Protein
- 11.8 g
- Carbohydrate
- 54.7 g
- of which sugars
- 17.6 g
- Fat
- 4.7 g
- of which saturates
- 0.9 g
- Fibre
- 13.5 g
- Salt
- 0.93 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Prick the sweet potatoes all over and bake at 200C (180C fan, gas 6) for 45-50 minutes until soft all the way through.
- 2
Meanwhile, heat the olive oil and fry the chopped onion for 6 minutes until softened.
- 3
Stir in the ground cumin and chilli powder and cook for 1 minute.
- 4
Drain and rinse the butter beans and add to the pan with the tomato passata, then simmer for 15 minutes.
- 5
Add the kale and cook for a further 5 minutes until wilted.
- 6
Split open the sweet potatoes and pile the butter bean chilli on top.
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