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Whole baked sweet potato with Mexican spiced beans

Whole baked sweet potato with Mexican spiced beans

This winter heartwarmer has everything you could want to feel satisfied on a chilly evening. Spicy apple baked beans, creamy coconut yoghurt, avocado pico de gallo (salsa), and crunchy corn chips to scoop up everything that lands on the plate.
Recipe inspired from the Cooking with Kindness Cookbook.

  • Ingredients

    • Apple baked beans
    1. 12g olive oil
    2. 375g raw kidney or black beans
    3. 110g chopped onion
    4. 120g chopped red capsicum
    5. 300g chopped apples
    6. 17g crushed garlic
    7. 800g chopped tomato
    8. 25g chipotle in adobo sauce
    9. 125 mL orange juice
    10. 20g apple cider vinegar
    11. 20g brown sugar
    12. 80g soy sauce
    13. 1/2 tbsp rosemary

     

    • Pico de gallo
    1. 9g olive oil
    2. 150g chopped corn
    3. 120g chopped red capsicum
    4. 100g chopped zucchini
    5. 10g lemon or lime juice
    6. 150g chopped avocado

     

    • Other ingredients
    1. 400g sweet potatoes, preferably small or elongated
    2. 150g plant-based yogurt (coconut is best, but you can use soy)
    3. 150g corn chips

  • Instructions

    • Apple baked beans
    1. Soak the kidney beans for > 8h. Drain, and boil in a saucepan until they are tender. Drain and reserve.
    2. Heat up the olive oil in a large pan over medium heat and fry the chopped onion and capsicum for a few minutes until they soften.
    3. Meanwhile, blend the chopped tomatoes, chipotle in adobo sauce, soy sauce, smoked paprika, rosemary, apple cider vinegar, and brown sugar in a large bowl.
    4. Add the chopped apples to the pan, and cook for another few minutes, to soften the apples.
    5. Add crushed garlic, and cook some more.
    6. Pour the content of the bowl in the pan, and cook for a few minutes.
    7. Add the cooked beans, and keep simmering, until you reach desired consistency (the dish should be moist, but not dry or soupy).

     

    • Pico de gallo
    1. Heat up the olive oil in a large pan over high heat and fry the corn and chopped capsicum for a few minutes until they soften. 
    2. When the corn and capsicum have cooled down a bit, transfer them to a bowl, and mix in the  avocado, zucchini and lemon juice. Reserve in the fridge.

     

    • Roasted sweet potatoes
    1. Heat up the oven at ~200°C
    2. Bake the sweet potatoes until they are completely tender, and even until they caramelise, it's even better!

     

    • Assembly
    1. In a plate, put a bit of roasted sweet potato, apple baked beans, pico de gallo.
    2. Pour some of the yogurt on the apple baked beans, and eat with handfuls of corn chips. Enjoy!

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