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Full of the good stuff, this quinoa based supper is a real flavour extravaganza. From gorgeous sweet potato, super-ripe tomatoes and fresh baby spinach, to the kick of heat from the pickled chillies and amazing texture provided by smoky popped beans, this is a real joy to eat. Sweet potato is really good for you – it’s a great source of vitamin A, which you need to be able to see properly. It’s also a non-starchy carb, so unlike regular potato, it counts towards your 5–a–day, which means combined with all the other veg, this dish boasts three of your 5-a-day.

JAMIE’S SUPER FOOD SUPPER

WITH SWEET POTATO, SEEDS &

POPPED BLACK BEANS

v veggie

s spicyG gluten free

H healthy#35 min

black beans fresh coriander ripe tomato sliced pickled jalapeños natural yoghurt baby spinach

sweet potato mixed seeds quinoa lemon garlic smoked paprika

Well done, enjoy and don’t forget to snap it and share it!#hellojamie

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CALORIES FAT SAT FAT PROTEIN CARBS SUGAR SALT FIBRE

Recipe ©

Jamie O

liver. Image ©

JOEL, photography: Jam

es Lyndsay, David Loftus.

Allergens:

Good to have at home:

Nutrition per serving:

olive oil, extra virgin olive oil

sesame, lactose

556.7 kcal 13.2 g 3.1 g 24.1 g 83.9 g 20.3 g 1.3 g 18.1 g

1. Preheat the oven to 200ºC/400ºF/gas 6. Halve the sweet potatolengthways, rub with ½ tablespoonof olive oil, ¼ teaspoon of salt and afew grinds of black pepper, then placecut-side down on a baking tray. Roastfor around 30 minutes or until soft.

2. Boil a large pot of water with ¼teaspoon of salt for you quinoa. Toastthe seeds in a dry saucepan over amedium heat until golden and tip intoa bowl.

3. Place the quinoa in a sieve and rinseunder cold running water. Tip thequinoa into the boiling water. Reducethe heat and cook for 15 minutes oruntil tender, then drain well. Tip backinto the pan, finely grate in ½ thelemon zest and add a squeeze of thejuice, then cover.

4. Peel and finely slice the garlic. Heata tablespoon of olive oil in a panover a medium heat, add the garlicand smoked paprika cook for 1 to 2minutes, or until golden.

5. Drain and add the beans then cookover a medium heat for 5 minutes, oruntil popped and crispy. Then take thepan off the heat.

6. Pick and roughly chop the corianderleaves, roughly chop the tomatoesand place into a small mixing bowl.Finely chop and add as much

jalapeños as you dare (they can be spicy), along with a splash of extra virgin olive oil, then season to taste.

7. Spoon the yoghurt into a small bowl.Finely grate in the remaining lemonzest, add a squeeze of juice andseason lightly.

8. Once everything is done, divide thequinoa between your plates and topwith a sweet potato half, cut-side up.Serve the beans on top, add a dollopof yoghurt, drizzle over the tomatoand jalapeño salsa and sprinkle overthe toasted seeds.

9. Dress the spinach in the remaininglemony yoghurt and serve onthe side.

JamieO

Serves 2 • 2⁄3 sweet potato • 2 tablespoons of omega sprinkles • 100g quinoa • 1 lemon • 1 clove of garlic • ½ teaspoon smoked paprika

• 1 x 400g tin of black beans • ½ a bunch of fresh coriander • 2 ripe tomatoes • 30g sliced pickled jalapeños • 100g natural yoghurt • 50g baby spinach