High-jacked sweet potato with avocado, pomegranate & coconut
Switch your white potatoes for sweet potatoes- they are filled with unbelievable vitamins. This recipe from Kimberly Parsons makes for the perfect lunch.
2 sweet potatoes (about 180g/6oz total weight)
50ml (13⁄4fl oz/scant 1⁄4 cup) melted coconut oil
1⁄2 red onion, thinly sliced
80g (3oz/generous 1⁄2 cup) cooked black beans, rinsed and drained
50g (2oz/1 cup) spinach leaves, washed
1⁄2 teaspoon ground cumin
Sea salt and freshly cracked black pepper
Flesh of 1⁄2 avocado, diced
1 tablespoon toasted, unsweetened coconut flakes
2 tablespoons torn coriander (cilantro) leaves
20g (3⁄4oz/1⁄2 cup) rocket (arugula) leaves, washed
1⁄4 pomegranate, seeds only
Sea salt flakes
2 lime wedges
Preheat the oven to 200°C/430°F/Gas 7. Using a small sharp knife, pierce each sweet potato a few times. Place the sweet potatoes on a baking tray lined with baking paper. Bake in the oven for about 50 minutes, or until the sweet potatoes feel tender when squeezed. Remove from the oven and allow to cool a little.
While the sweet potatoes are baking, place two tablespoons of the coconut oil in a large frying panover a medium–high heat. Add the onion and sauté until fragrant. Turn down the heat to medium–low and cook for a further 15 minutes or until soft and caramelised. Add the black beans, spinach and cumin and season with salt and pepper. Mix gently and cook for a further minute or until the spinach has just begun to wilt and the beans are warmed through.
To serve, cut a slit through the top of the sweet potatoes and push the sides of the skin down so the cooked potato is exposed a little. Season the potato with salt and pepper and 1⁄2 tablespoon of coconut oil on each. Top with the black bean spinach mixture then add the rocket, top with diced avocado, coconut flakes, coriander leaves, rocket leaves, pomegranate seeds, sea salt flakes, black pepper and a wedge of lime to squeeze over.
Kimberly Parsons, is the founder of Retreat, an integral part of London’s yoga and wellness revolution and is making it her mission to change the way we see health food.
Her recipe book, titled The Yoga Kitchen (Quadrille, £20) follows yogic philosophy and combines food and holistic health as a way to connect our energy, mind and body through the food we eat.