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Sweet Potato 'Steaks'
with Smoky Black Beans, Tomato Salad and Quinoa
Sweet potato toasts are all the rage, and we wanted to try is out for ourselves! We've turned our own sweet potatoes into 'steaks' and topped them with a smoky, salty black bean medley for a fun variation of beans on toast!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Sweet Potato, cubes
(Contains Sulphites)
113 g
White Quinoa
1 box
Black Beans
255 g
Grape Tomatoes
56 g
Red Onion
2 unit
Green Onion
1 unit
Jalapeño
½ tsp
Smoked Paprika
(Contains Soy)
1 unit
Lime
10 g
Cilantro
½ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Instructions
Preheat the oven to 450°F (to roast the sweet potato steaks). Start prepping when the oven comes up to temperature.
Roast the sweet potatoes: Wash and dry all produce. Slice the sweet potatoes lengthwise, into 1/2-inch thick 'steaks.' Toss them with a drizzle of oil on a baking sheet. Season with salt and pepper. Roast in the centre of the oven, flipping them over halfway through cooking, until golden-brown, 25-28 min.
Prep: Meanwhile, in a medium pot, bring 1 cup salted water to a boil. Roughly chop the cilantro, keeping the leaves and stems separate. Drain and rinse the beans. Cut the grape tomatoes in half. Thinly slice the green onions. Mince the jalapeño, removing the ribs and seeds if you prefer less heat. Zest, then cut the lime into wedges.
Cook the quinoa: Add the quinoa and cilantro stems to the boiling water. Reduce heat to medium-low. Cook, covered, until quinoa is tender and all the water has been absorbed, 12-15 min.
Make the tomato salad: Meanwhile, in a small bowl, combine the tomatoes, half the cilantro, half the red onion, lime zest, a squeeze of a lime wedge and a drizzle of oil. Season with salt and pepper.
Cook the bean topping: Heat a large pan over medium heat. Add a drizzle of oil, then the remaining red onion. Cook, stirring occasionally, until softened, 4-5 min. Add the smoked paprika, beans and as much jalapeño as you like. Stir until heated through, 1-2 min. Stir in the feta. Season with salt and pepper.
Finish and serve: Divide the sweet potato 'steaks', quinoa and tomato salad between plates. Top the 'steaks' with the bean mixture. Sprinkle with green onion, remaining cilantro and a squeeze of a lime wedge. Enjoy!
