Black bean, chorizo, sweet potato and coconut bowl

Black bean, chorizo, sweet potato and coconut bowl

By
From
Cut the Carbs!
Serves
2

Out of all of the pulses that play hide and seek in tins at the back of your kitchen cupboard, black beans may be my favourite. To liven up this chunky salad I add red onion in two textures – softly roasted and thinly sliced and raw. There’s a tiny touch of chorizo for richness (though if you wanted to skip the pork and fat, smoked paprika sprinkled over the sweet potato would also work nicely). And then there are some green herbs and yoghurt to link it all together. It’s lovely piping hot and just as good at room temperature. Here are some more good things about it: you can happily eat it out of a bowl with a fork; you could easily add some chicken, prawns or squid for extra protein; and at the very end you’ll only find one pan to wash up. Like all warm salads like this, the quantities and combinations of flavours are a little fluid. If you don’t have sweet potato, but have pumpkin, substitute it. If you hate coriander, then swap it for mint. If you can’t find coconut shavings then flaked almonds would also work well.

Ingredients

Quantity Ingredient
1 large sweet potato, peeled and cubed
2 tablespoons olive oil
50g chorizo, cut into thin coins and then in half
handful dried coconut shavings
1 red onion, peeled and cut into eighths
1 x 400g tin of black beans, rinsed
handful fresh coriander
1 red chilli, thinly sliced
greek yoghurt, to drizzle (optional)
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 180˚C.
  2. Place the sweet potato in a roasting tray, drizzle with the olive oil and season with salt. Roast it in the preheated oven for 20 minutes or until it’s gained a little colour around the edges.
  3. After 20 minutes, add the chorizo, coconut shavings and most of the onion (leave one-eighth aside to sliver raw at the end). Roast for 20 minutes.
  4. When the potato is cooked through and the onion has been stained slightly pink from the chorizo’s oil, remove the tray from the oven and mix in the black beans. The heat from the roasting tray and its contents will help warm the beans.
  5. Cut the remaining onion pieces into slivers as thin you can manage. Add the onion slivers, coriander and chilli to the roasting tray.
  6. Season with salt and pepper and drizzle Greek yoghurt over the top before serving.
Tags:
healthy
low carb
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