5-Bean Chilli Baked Sweet Potato with Crunchy Coleslaw

Ingredients

• 2 medium sweet potatoes
• 1 ½ tbsp extra virgin olive oil, divided
• ½ small red onion, finely chopped
• 1 garlic clove, minced
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp ground cinnamon
• 1 tsp tomato purée
• 1 medium tomato, chopped
• ½ cup tinned chopped tomatoes
• 2 tsp apple cider vinegar, divided
• 1 tsp raw honey
• 1 cup mixed beans (kidney, black, chickpeas, butter, cannellini, drained and rinsed)
• 1 cup white cabbage, finely shredded
• ½ cup red cabbage, finely shredded
• ½ medium carrot, grated
• ½ small apple, grated
• 1 tbsp plain probiotic yoghurt (or dairy-free alternative)
• ½ tsp Dijon mustard
• Sea salt, to taste

Method

1. Preheat oven to 200°C (180°C fan, 400°F, gas 6).
2. Scrub sweet potatoes, prick with a fork and rub with ½ tbsp olive oil and a pinch of sea salt. Bake for 40 to 45 minutes until soft.
3. While the potatoes bake, heat ½ tbsp olive oil in a pan over medium heat. Add red onion and garlic; sauté for 2 minutes until they are softened.
4. Add cumin, smoked paprika, cinnamon and a pinch of sea salt; cook for another minute.
5. Stir in tomato purée, fresh tomato, chopped tomatoes, 1 tsp apple cider vinegar and honey.
6. Simmer for 5 minutes.
7. Add mixed beans and simmer for a further 10 minutes.
8. In a bowl, combine white cabbage, red cabbage, carrot and apple. In a separate small bowl, whisk yoghurt, Dijon mustard, remaining teaspoon apple cider vinegar and a pinch of sea salt.
9. Mix dressing into the vegetables and toss thoroughly.
10. Slice open baked sweet potatoes, fluff interiors with a fork and then top with the 5-bean chilli and serve with crunchy coleslaw.