BLACK BEAN, CHORIZO, SWEET POTATO AND COCONUT BOWL
This recipe contains sweet potato and black beans which makes it a great pre, or post workout meal. It’s all cooked on one tray making it quick and easy to make. I often have this for an evening meal after boot camp. And it tastes just as good cold for lunch the next day.
1 large sweet potato peeled and cubed
2 tbsp olive oil
50g chorizo cut into thin coins and then in half
Handful of dried coconut shavings
1 red onion peeled and cut into eighths
1x 400g tin of black beans rinsed
Handful of fresh coriander
1 red chilli thinly sliced
Greek yogurt to drizzle
Preheat oven to 180 degrees.
Place sweet potato in a roasting tray, drizzle with olive oil. Roast in the pre heated oven for 20 minutes or until its gained a little colour around the edges.
After 20 minutes add the chorizo, coconut shavings and most of the onion. Leave one eighth aside to sliver at the end.
When the potato is cooked through and the onion has been stained lightly pink from the chorizos oil, remove the tray from the oven and mix in the black beans. The heat from the roasting tray and its contents will warm the beans.
Cut the remaining onion pieces into slivers as thin as you can manage. Add the onion slivers, coriander and chilli to the roasting tray.
Season with a little salt and drizzle greek yogurt over the top before serving.