Here’s a simple version of your baked sweet potato with black beans and slaw recipe:
Ingredients
For the sweet potato:
1 medium sweet potato (about 350g), washed and dried
2 tbsp olive oil
For the black beans:
½ small onion, finely chopped
1 garlic clove, finely chopped
1 tsp cumin seeds
Pinch of chilli flakes (optional)
400g can black beans, drained
100ml vegetable stock (made from a cube)
Salt and pepper to taste
25g grated cheddar cheese
For the slaw:
¼ small red cabbage, thinly sliced
5 radishes, thinly sliced
½ red onion, thinly sliced
Few sprigs coriander, roughly chopped
Juice of ½ lime
Salt and pepper
Method
Preheat the oven to 200°C (180°C fan) / Gas 6. Place foil on the middle shelf.
Rub the sweet potato with ½ tsp olive oil and some salt. Pierce the skin a few times with a knife. Place on the top oven shelf and bake for 1 hour.
While the potato bakes, heat 1½ tbsp olive oil in a small pan over medium heat. Fry onion and garlic for 2 minutes. Add cumin and chilli flakes and cook 2 more minutes.
Add black beans and vegetable stock. Simmer gently for 20–30 minutes until the beans are soft and most of the liquid is gone. Season with salt and pepper.
For the slaw, mix cabbage, radishes, red onion, coriander, and lime juice in a bowl. Season with salt and pepper.
Check the sweet potato is cooked by piercing with a knife. When done, turn the oven off and leave the potato inside for 15 minutes.
To serve, cut open the sweet potato and fluff the flesh with a fork. Top with black beans and grated cheese. Serve the slaw on the side.