The filling in this delicious dish is incredibly flexible. You can substitute other vegetables and it can be served without the cheese if you prefer.
Serves: 2
INGREDIENTS
2 medium orange kumara / sweet potatoes
3 tablespoons olive oil
2 garlic cloves, finely diced
1 can black beans in brine, drained and rinsed well
6 large silverbeet or chard leaves, leaves separated from stems and sliced into ribbons
⅓ cup walnuts, roughly chopped
handful parsley, roughly chopped
80 grams goat's feta, cut into cubes
sea salt and cracked black pepper
METHOD
Preheat oven to 180 degrees celsius.
Rub the sweet potato with a little of the oil and place in the oven to roast until very tender, approximately 60–80 minutes depending on size.
Place the rest of the oil in a sauté pan over a medium heat. Add the garlic and cook gently for a minute. Add the black beans and cook for four minutes, adding a little water if the pan gets dry. Add the silverbeet leaves, parsley and walnuts. Cook for five minutes or more until the greens are soft. Add the goat's feta and stir through gently.
Season generously with sea salt and cracked black pepper.
To serve: Slice the sweet potatoes down the middle at the top. Use two spoons to gently pry it apart and fill the cavity with the bean mixture. Drizzle with additional olive oil and a good grind of cracked black pepper.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.