Ingredients
- 2 small (250g each) sweet potatoes (kumara).
- 1 tablespoon coconut oil.
- 1 portion of Breakfast Beans, heated.
- 30 g grated Cheddar cheese.
- 2 cups baby spinach leaves, to serve.
Directions
- 1. Preheat oven to 200°C / 400°F / Gas Mark 6
2. Rub sweet potatoes with coconut oil. Place on oven tray and cook for 40-50 minutes until tender.
3. Allow sweet potatoes to cool slightly, then slice in half. Top one sweet potato with warm Breakfast Beans and sprinkle with half of the grated cheese. Serve with half of spinach leaves.
4. Wrap remaining sweet potato in foil and heat tomorrow for lunch with another serve of beans, a sprinkle of cheese and some salad leaves.
Note
Dairy-free option: Omit cheese completely.
Who doesn't love a sweet potato jacket! This vegetarian crowd pleaser will keep everyone happy and nourished.
Ingredients
- 2 small (250g each) sweet potatoes (kumara).
- 1 tablespoon coconut oil.
- 1 portion of Breakfast Beans, heated.
- 30 g grated Cheddar cheese.
- 2 cups baby spinach leaves, to serve.
Directions
- 1. Preheat oven to 200°C / 400°F / Gas Mark 6
2. Rub sweet potatoes with coconut oil. Place on oven tray and cook for 40-50 minutes until tender.
3. Allow sweet potatoes to cool slightly, then slice in half. Top one sweet potato with warm Breakfast Beans and sprinkle with half of the grated cheese. Serve with half of spinach leaves.
4. Wrap remaining sweet potato in foil and heat tomorrow for lunch with another serve of beans, a sprinkle of cheese and some salad leaves.
Note
Dairy-free option: Omit cheese completely.