Nishi Sweet Potato with Black-eyed Beans and Herb Smash image


Posted On: 27 April, 2017

Nishi Sweet Potato with Black-eyed Beans and Herb Smash

This vegetarian winner has three complementary components – each bit goes really well with other things and can be made and stored for 2-3 days. The herb smash is a delicious companion to boiled potatoes, the sweet potato can be served with grilled mackerel or salmon and the black-eyed beans are great with salad leaves, avocado and a soft-boiled egg for a lunch box.
For the potato:
  • 4 small sweet potatoes
  • 6 large tbsp Vita Coco coconut oil
  • 3 cloves garlic, thinly sliced
  • 3 tsp 5 spice
  • 1 tbsp sherry vinegar
  • 3 tbsp honey (or golden syrup)
  • 3 tbsp soy sauce
  • Sea salt
For the bean filling:
  • 250g can black-eyed beans
  • 1 red onion, blitzed
  • 2 chillies, blitzed
  • 4 garlic cloves, blitzed
  • 2 tbsp grated ginger
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 600 ml water
  • salt and black pepper
  • 40 ml olive oil
  • 1 tbsp cider vinegar
For the herb smash:
  • 1 bunch parsley
  • 1 bunch of coriander
  • 2 sprigs of thyme
  • 4 tbsp dijon mustard
  • 1 tsp sea salt flakes
  • 1 tsp fresh ground black pepper
  • 1/2 tsp honey
  • 1 tbsp cider vinegar
  • 4 tbsp olive oil

  1. Preheat oven to 180c
  2. Prick the sweet potatoes, then either place in a bowl and cover with cling film and microwave for 10 minutes, or wrap tightly in tin foil and bake in the oven for 25 minutes.
  3. While baking, heat 2 tbsp of coconut oil in a small pan. When runny add the garlic and turn down the heat so the garlic slices cook slowly. When the garlic turns a light blonde colour add the honey, soy, vinegar and 5 spice. Simmer for 3 mins until a soft syrup has formed. Set aside.
  4. Remove the sweet potatoes from the oven, remove foil, check for softness, then cut a V-shaped opening.
  5. Fill with coconut butter and rub some over the skin. Sprinkle with salt and return to the oven for 10-15 minutes.
  6. Remove when golden brown.
  7. Spoon on the soy/spice sauce – about 2 tbsp for each one – return to the oven and bake for 7 mins more until completely caramelised.
Bean filling:
  1. Heat the oil on a medium heat, add the beans, fry for 7 mins, then add the onion, chilli, garlic, ginger, rosemary and thyme. Fry for 15 mins until the onions are golden.
  2. Add the salt, pepper and vinegar, stir in for 30 seconds.
  3. Add the water, boil for about 30 mins until completely soft, drain but save the water.
  4. Return the water to the hob and reduce until it’s just a couple of tbsp of syrup, pour back over the beans.
Herb Smash:
  1. While everything else is boiling and roasting, make the herb smash.
  2. Finely chop the herbs or blitz in a mixer.
  3. Add all the other ingredients and blitz a little more into a rough paste.
  4. Serving
  5. Toss the black beans through the caramelised coconut-y sauce on the baking tray. Nestle the sweet potatoes on top of the beans and split the herb smash between the potato and beans.

Lunch, Coconut Oil