I have no idea when I will escape this food blog hiatus! Even when I make and photograph food, there never seems to be time to write about it – and most of the food I’ve been making this year has fallen into the category if quick and simple. And they tend to rely pretty heavily on Gewürzhaus spice mixes, which isn’t so helpful for recording them here.
I’m very fond of jacket sweet potatoes. Actually, I’m very fond of jacket potatoes, but my husband has an unnatural dislike of them, and sweet potatoes are better for you anyway, so that’s how it goes. If I ever manage to achieve regular writing on this blog, you can expect a fair number of jacket sweet potato recipes going forward, as they are becoming a bit of a winter staple…
This particular recipe, though, I’ve made a few times recently. It’s a nice, healthy, vegan dinner that is straightforward enough for a Friday night at the end of a long week. It wasn’t vegan on purpose, which is one reason it is so good, I suspect – I always get the cheese out, but never seem to use it, and when I made a point of using it once, it didn’t taste as good. So this is a meal that really wants to be vegan! It also happens to be gluten free and low-GI, and reasonably healthy, and tastes lovely and fresh and comforting, which makes it a much better alternative to the Friday night takeaway which was becoming a habit.
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3 medium sweet potatoes (I know that’s vague, but aim for a similar sort of weight to what you’d do for an ordinary jacket potato meal)
1 tbsp olive oil
1 onion, brown or red
1-2 tsp cajun spice mix, or a mixture of cumin, oregano, garlic, paprika and chilli
1 tin of black beans, drained (these are suddenly available at the supermarket! Yay! But if you can’t find them, red kidney beans also work)
1 tin of chopped tomatoes
1/2 tsp chipotle chilli powder, or to taste
a little salt (lime salt is great if you have it)
2 spring onions (the long, thin ones that also get called shallots)
2 roma tomatoes
juice of one lemon or one lime (I almost never have limes, lemons do nicely)
2 tsp Gewürzhaus Guacamole Spice, if you have it, but failing that, a mixture of salt, cumin and chilli will do – probably a teaspoon in total will be fine.
2 avocadoes
chopped coriander, optional
