Sweet Potatoes With Chicken Jalapeño Slaw Recipe
Sweet Potatoes With Chicken Jalapeño Slaw
Sweet potatoes are versatile and nutritious root vegetables. They can be boiled, mashed, or roasted, and they make a great addition to many different dishes. This Sweet Potato With Chicken Jalapeno Slaw is a hearty but low-fat meal packed with protein-rich black beans.
The sweet potatoes are baked until they are tender, and then they are topped with a chicken jalapeno slaw. The result is a colorful and flavorful dish that will please even the pickiest of eaters.
So next time you are looking for a new way to enjoy sweet potatoes, give this Sweet Potato With Chicken Jalapeno Slaw a try.
4 Tiny (approximately 200g each) sweet potatoes
400g Washed and drained black beans
150g Cooked skinless chopped chicken
1 Vine-ripened tomato, deseeded and chopped
3 Sliced green shallots
1 Fresh long green chili, deseeded and finely chopped
1 cup (250g) Bulla Cottage Cheese
2 tbsp Chopped fresh coriander, plus additional leaves to serve
2 cups (180g) Shredded red cabbage
2 tbsp Drained, chopped pickled jalapenos
2 tsp Fresh lime juice, additional lime wedges to serve
1 tsp Olive oil, plus enough to serve
- Bake the sweet potatoes for 50-55 minutes, turning halfway through, or until cooked when pierced with a skewer. Allow cooling slightly before serving.
In a large mixing bowl, toss together the black beans, chicken, tomato, shallot, chili, cottage cheese, and half of the coriander. Season.
Toss the cabbage, jalapeno, remaining coriander, lime juice, and olive oil together in a mixing bowl.
- Cut Each potato across the top in a long cut. Gently separate the sides and delicately mash the flesh with a fork. Fill the sweet potatoes with the black bean filling.
- Return to the oven and bake for another 10 minutes or until well cooked.
- Serve with additional coriander and jalapeno slaw on top. Drizzle with more olive oil if desired. Serve with lime wedges.