Serves 4
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To serve:

  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  2. Microwave the sweet potatoes for eight minutes. Transfer to a baking tray, drizzle with two teaspoons of the oil and bake for 15 minutes or until tender.
  3. In a bowl, stir together the sweetcorn, tomatoes, coriander, lime juice and one third of the chopped red onion. Season with salt and pepper and set aside.
  4. Heat the remaining oil in a saucepan over a medium heat. Add the remaining red onion and cook for 10 minutes until soft and lightly browned. Add the chilli flakes and beans and bring to a simmer. Cook for 2-2 minutes.
  5. Slice the sweet potatoes in half and place on four serving plates. Spoon over the beans, then top with the sweetcorn salsa and Greek yoghurt. Scatter with chopped spring onion and some coriander, then serve with lime wedges.

Nutrition Facts

Per serving: 548kcals, 10.4g fat (1.7g saturated), 99.7g carbs (13.2g sugars), 19.5g protein, 18.7g fibre, 0.637g sodium