Sweet Potato boats with butter beans, olives and seeds and drizzled with a tahini dressing

Serves 6

Ingredients:

• 6 sweet potatoes, washed
• 1 & 1/2 Tablespoon extra-virgin olive oil
• 1 onion, sliced
• 400 grams butter beans, drained and rinsed
• 400 grams tinned tomatoes
• ½ cup Mediterranean pitted olives
• ½ cup parsley, chopped roughly
• ½ cup coriander, chopped roughly
• ½ cup flaked almonds
• ¼ cup pepitas
• ¼ cup sunflower seeds
• ½ cup cheese

Tahini dressing

• 2 tablespoons tahini
• ½ lemon, juiced
• ¼ cup water

Method:

1. Preheat oven to 170 degrees Celsius and line 2 baking trays with baking paper.
2. Place sweet potatoes whole on baking trays (3 each tray) and drizzle with a little olive oil. Bake for 1 hour or until tender.
3. In a medium fry pan over medium heat sauté onion until caramelised, set aside.
4. In the meantime mix butter beans, tinned tomatoes, olives, parsley, coriander, slithered almonds, pepitas and sunflower seeds, then once onion has cooled add onion, mix gently, set aside. 
5. When potatoes are cooked and slightly cooled slit them down the middle and scoop out the flesh then mix the sweet potato flesh with the bean and tomato mixture.
6. Spoon 1/6 of the mixture back into the sweet potato case. Repeat with all the sweet potatoes. Sprinkle with cheese, salt and pepper and place back in the oven for a further 10 mins.
7. Whilst cooking combine all the ingredients of the tahini dressing in a bowl. Once potatoes are cooked through and cheese has melted, dollop tahini dressing on top of each potato.
8. Serve with a side salad. Enjoy!

Nutritional analysis per potato boat

Energy:            535 Cals/ kJ 2239

Carbohydrate:                       66g

Protein:                              20.5g

Sugars:                                    29g

Fat:                                      20.9g

Fibre:                                     20g

Saturated fat:                      3.4g

Sodium:                             430mg