SWEET POTATO JACKETS WITH STIRFRIED BEEF & BEANS

PREP 15 MINS COOK 50 MINS SERVES 2 (AS A MAIN)

2 (about 175g each) orange sweet potatoes

200g beef sirloin steak, trimmed of fat

2 cloves garlic, finely grated

2 tsp smoked paprika

1½ tsp olive oil

1 green capsicum, halved, deseeded, sliced

1 tsp cumin seeds

2 tomatoes, cut into wedges

420g can no-added-salt canned black beans, rinsed and drained

1 tsp salt-reduced stock powder or gluten-free stock powder

Handful of coriander leaves, chopped, plus extra whole leaves, to serve

1 small avocado, halved, stone removed, peeled, chopped or mashed

1 lime, cut into wedges

1 Preheat oven to 180°C (fanforced). Place the potatoes on a small baking tray and bake for 45 minutes, or until tender.

2 Meanwhile, combine the steak and half the garlic and half the paprika in a small bowl. Heat ½ tsp of the oil in a non-stick wok over high heat. Add the capsicum and stir-fry for 1 minute. Add the remaining garlic and cumin. Cook, stirring often, for 3 minutes. Add the tomatoes and remaining paprika. Cook, stirring often, for 10 minutes. Add the beans and stock powder and stir to warm through. Stir in the chopped coriander.

3 Put the potatoes on serving plates and cut them open. Top with the avocado and squeeze over a little lime juice. Divide the bean mixture between the potatoes.

4 Add the remaining oil to the wok over high heat. Add the steak and stir-fry for 2 minutes or until just cooked. Divide the steak between the top of the potatoes. Sprinkle with the coriander leaves. Serve with the remaining lime wedges, for squeezing over.

Nutrition info

PER SERVE 2360kJ, protein 42g, total fat 15g (sat. fat 3g), carbs 54g, fibre 20g, sodium 357mg

• Carb exchanges 3½

• GI estimate low

• Gluten-free option