Recipes
Recipes
Breakfast Sweet potato bake with KOO baked beans
This is a vegetarian friendly recipe that still delivers on taste. The combination of KOO baked beans and sweet potato make a complete protein. This can easily also be used as a side dish for a light lunch with an addition for a grilled chicken breast.
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Ingredients
Sweet potato and filling:
- 480 g Sweet potatoes (1 sweet potato per person)
- 125 ml Sour cream (coconut cream for vegan alternative)
- 5 ml Trulem lemon juice
- 2,5 ml Ground black pepper
- 80 g Red onion, finely diced
- 25 ml Oil
- 5 g Crushed garlic
- 2 g Cumin
- 2 g Chili flakes
- 2 g Sea salt
- 410 g KOO Baked beans in tomato sauce
For Serving:
- 200 g Avocado, mashed
- 40 g Fresh Coriander chopped
- 50 g Fresh Tomato, small dice
- 20 g Spring onion, finely sliced
Method
- Pre-heat oven to 180 degrees C. (160 degrees C for a convection oven)
- Place the sweet potatoes on a lightly greased baking tray and bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes. (If you are using a convection oven this time would be 25-35 min)
- Whisk together the sour cream (coconut cream), Trulem and black pepper. Set aside.
- When the sweet potatoes have about 10 minutes left, heat the oil in a skillet over medium heat and then add in onion. Sauté for 5 minutes until the onions begins to become translucent. Add in the spices stir and cook for an additional 3 minutes.
- Add the KOO baked beans to the skillet and toss to combine. Continue to cook, stirring frequently, until the baked beans are fully heated through. About 5 minutes. Take the skillet off the heat and set aside.
- Once the sweet potatoes are done baking, let cool slightly. Once cool, cut the sweet potatoes open and shred the flesh from the skin so that the inside is mashed and easy to scoop out.
- Evenly spread the KOO baked bean mixture, avocado, coriander, and sour cream sauce on top of the 4 sweet potatoes.
- Serve immediately for your patron to enjoy!
