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Baked sweet potato with spiced cannellini beans and vegetable stew

Baked sweet potato with spiced cannellini beans and vegetable stew

A plate showcasing a baked potato alongside a medley of fresh vegetables.

4 serves

10 m

75 m


  • 4 x 200 g small sweet potatoes, unpeeled
  • Spray olive oil
  • 1 medium brown onion, finely chopped
  • 1 small red capsicum, halved, seeded, diced
  • 1 small yellow capsicum, halved, seeded, diced
  • 1 teaspoon ground coriander
  • 1 teaspoon chilli powder
  • 1 teaspoon smoked paprika
  • 4 medium ripe tomatoes, roughly chopped
  • 600 g canned no added salt cannellini beans, drained, rinsed
  • 3 cups kale, trimmed and roughly chopped
  • 2 tablespoon lime juice
  • Fresh coriander leaves, to garnish


Step 1

Preheat oven to 180 °C. Line a baking tray with baking paper

Step 2

Scrub the sweet potatoes, then prick with a fork and place on prepared tray. Cover with foil and bake for 45 minutes. Uncover, and bake for a further 15 minutes, or until very soft.

Step 3

Meanwhile, spray a large non-stick frying pan with olive oil and set over medium-high heat. Add onion and red and yellow capsicums to the pan cook for 4-5 minutes, or until just softened. Add ground coriander, chilli powder, and paprika and cook, stirring, for 2 minutes. Add tomato, and cannellini beans and water and cook for 5-10 minutes or until mixture slightly thickens.

Step 4

Add the kale, and cook, stirring occasionally, for about 5 minutes or until kale is soft. Remove the pan from the heat and stir through lime juice.

Step 5

Slice roasted sweet potatoes lengthways, nearly all the way through. Fill with the cannellini bean mix and garnish with coriander. Serve.


  • Instead of step 2, cook sweet potatoes for 8-10 minutes in the microwave.
  • For a milder flavour, add a dollop of reduced fat Greek yoghurt to serve
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