Even Healthier Jacket Potato With Beans

I love a jacket potato with beans, sometimes I add grated cheese to make it even more yummy, but I'm on a bit of a health kick at the moment (see my Fitness Friday posts and my What I Ate Wednesday posts) so I'm trying to find healthier ways of cooking the food I love to eat. 

I discovered sweet potatos a few years ago and I love them. They're full of fibre and a really good source of vitamin A,D and B6.  I'm unsure if they're necessarily healthier than normal, white potatoes, (there's more info on Precision Nutrition if you're interested) but I do like the slightly caramelised taste you get when you bake them.

Ingredients for the 'beans'

Serves 4

 

400g tin cannelini beans in water drained

400g chopped tomatoes 

1 onion chopped

1 courgette chopped

1 chilli chopped

1 bell pepper chopped

Cup peas

4 cubes frozen spinach

These are the ingredients I used today but realistically you can use whatever veg you have in your fridge.  I tend to empty my salad tray once a week and whatever veg needs using I throw it in.

Before you prepare your beans place your sweet potato in a preheated oven at 180C until cooked (mine took an hour)

1. Chop all the vegetables into small pieces.

2. Heat your pan and pour in some oil.

3. Sauté your onions on a medium heat for 5 minutes.

4. Add the courgette, bell peppers and chilli and cook for around 6 minutes or until your veg have softened.

5. Add the cannelini beans, chopped tomatoes, spinach and peas.  Leave to simmer on a low heat for 8 minutes.

6. I added some worcester sauce and tabasco sauce to add a bit if a kick as my chilli wasn't hot but you can leave this out if you prefer.

7. Spoon your beans over your jacket and ENJOY!

Any leftovers I spoon into one of these handy freezer bags and pop it in the freezer so next time I want a quick, easy meal I can just grab one of these and heat it up.

Let me know if you cook this, I'd love to see any variations of different veg you come up with.