Caribbean Sweet Potato & Black Bean Salad
with Fetta & Toasted Coconut
Turn a vegetarian salad into a hearty flavour explosion with this medley of gently spiced sweet potato, black beans and fresh greens. It’s a satisfying taste of Jamaica in a veggie-loaded and colourful bowl.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 unit
sweet potato
½ sachet
mild Caribbean jerk seasoning
1 tin
black beans
1 tin
sweetcorn
1 unit
cucumber
1 bag
coriander
1 unit
long red chilli
1 unit
lime
½ packet
shredded coconut
(Contains Sulphites;)
1 bag
spinach & rocket mix
1 block
fetta cheese
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Chop the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato on an oven tray lined with baking paper. Sprinkle with the mild Caribbean jerk seasoning (see ingredients list) and drizzle with olive oil. Toss to coat, then roast until tender, 20-25 minutes. Set aside to cool.
While the sweet potato is roasting, drain and rinse the black beans. Drain the sweetcorn. Thinly slice the cucumber into half-moons. Roughly chop the coriander. Thinly slice the long red chilli (if using). Zest the lime to get a good pinch, then slice into wedges.
Heat a large frying pan over a medium-high heat. Once hot, add the shredded coconut (see ingredients list). Toast, tossing occasionally, for 2-3 minutes, or until golden. Transfer to a small bowl and allow to cool. Once cooled, stir through the lime zest and a pinch of salt and pepper.
Return the pan to a high heat with a drizzle of olive oil. Add the sweetcorn and black beans and cook, tossing, until the corn is golden and the beans have split slightly, 5 minutes. Set aside. TIP: Cover with a lid if the corn kernels start to pop out of the pan.
In a large bowl, combine the olive oil (1 tbs for 2 people / 2 tbs for 4 people), a good squeeze of lime juice and a pinch of salt and pepper. Add the spinach & rocket mix, charred corn, black beans, cucumber, the cooled sweet potato, 1/2 the coriander and 1/2 the long red chilli (if using). Just before serving, toss to coat.
Divide the Caribbean sweet potato & black bean salad between plates. Crumble over the fetta and sprinkle with the toasted coconut, remaining coriander and remaining long red chilli (if using). Serve with any remaining lime wedges.