Beans, Egg + Sweet Potato Fries (HC)
Ingredients
- 100g of sweet potato, peeled and sliced into chips
- Black pepper for seasoning
- 1 tbsp olive oil
- ½ onion, diced
- ½ red pepper, diced
- 80g courgette, sliced into quarters
- ½ tsp garlic powder
- ½ tsp oregano
- ½ tsp smoked paprika
- 1 tbsp worcestershire sauce
- 1 tbsp tomato puree
- ½ tinned chopped tomatoes
- 3 tbsp white beans
- ½ vegetables stock cube
- 1 large bowl of spinach
- 1 egg
Instructions
Drizzle a small amount of olive oil over the sweet potato chips and season with black pepper (you can also add extra herbs or spices if desired). Toss well to coat evenly.
Place the chips into the air fryer at 180°C and cook for 20–30 minutes, shaking halfway through, until golden and crispy.
No air fryer? Bake the sweet potato chips in a preheated oven at 200°C (180°C fan) for 25–35 minutes, turning halfway, until golden and crispy.
Meanwhile, heat 1 teaspoon of olive oil in a pan over medium heat. Add the onion, red pepper and courgette, and sauté for 4–5 minutes until softened.
Stir in the garlic powder, oregano, smoked paprika, Worcestershire sauce and tomato purée. Mix well so the vegetables are evenly coated and cook for 1–2 minutes to enhance the flavours.
Add the chopped tomatoes, white beans and crumble in the vegetable stock cube. Stir to combine, then allow the mixture to simmer on a medium heat for around 10 minutes until slightly thickened.
Just before serving, add the spinach and stir through until wilted.
In a separate pan, fry the egg to your liking.
Once the sweet potato chips are ready, taste the bean mixture and adjust the seasoning if needed.
Plate up your sweet potato fries with the smoky vegetable beans and top or serve alongside with the fried egg.
Batch Cooking Tip: This recipe is perfect for batch cooking! Simply scale up the sweet potato, egg, beans, tomatoes, and vegetables based on the number of portions you need.
For the spices and stock cube, increase gradually and adjust to taste, as it’s easier to add more than take it away.