Loaded Sweet Potato Wedges

with Chicken and BBQ Baked Beans

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low-carb
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low-carb
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Instructions

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1 Wedges

Preheat the oven to 200°C/180°C fan. Slice the sweet potatoes (skins on) into wedges. Add the wedges to a large baking tray with a drizzle of vegetable oil, the smoked paprika and a generous pinch of smoked sea salt. Toss the wedges in the oil until they are fully coated. Bake for 25 min or until golden and crisp.

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2 Prep

Meanwhile, peel and very finely chop the shallots and garlic. Drain and rinse the pinto beans

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3 Beans

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the shallots with a pinch of salt and fry for 3 min until softened. Add the garlic and tomato paste and fry for 1 min further. Add the barbecue sauce, drained beans, red vinegar, honeypulled chicken and measured water. Simmer for 10 min.

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4 Bake

Once cooked, top the wedges with the pulled chicken and bean mix. Cover with the grated mozzarella and cheddar and bake for 8-10 min further or until the cheese has melted.

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5 Garnish

Meanwhile, trim and finely chop the spring onion.

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6 Serve

Divide the loaded wedges among plates and garnish with the spring onion. Serve with a dollop of sour cream.

Tips for fussy eaters

Serve the components separately.

Pro tip

The longer the beans simmer for, the sweeter they'll be!

In this recipe, you'll load home-made sweet potato wedges with pulled chicken and barbecue baked beans.

Cooking Time: 40 min

Cals 934 · Prot 55 · Carbs 111 · Fat 31

Ingredients

Number of people

Wedges

Sweet potatoes 400 Grams
Vegetable oil 1 Tbsp
Smoked paprika powder 2 Grams
Smoked sea salt 2 Grams

BBQ Beans

Pulled chicken 300 Grams
Shallots 1 Piece
Garlic cloves 1 Piece
Pinto beans 240 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Tomato paste 70 Grams
Barbecue sauce 40 Grams
Red vinegar 15 ML
Honey 15 Grams
Water 100 ML

Toppings

Grated mozzarella 100 Grams
Grated orange cheddar 60 Grams
Spring onion 40 Grams
Sour cream 60 Grams

In this recipe, you'll load home-made sweet potato wedges with pulled chicken and barbecue baked beans.

Cooking Time: 40 min

Cals 934 · Prot 55 · Carbs 111 · Fat 31

Instructions

photo

1 Wedges

Preheat the oven to 200°C/180°C fan. Slice the sweet potatoes (skins on) into wedges. Add the wedges to a large baking tray with a drizzle of vegetable oil, the smoked paprika and a generous pinch of smoked sea salt. Toss the wedges in the oil until they are fully coated. Bake for 25 min or until golden and crisp.

photo

2 Prep

Meanwhile, peel and very finely chop the shallots and garlic. Drain and rinse the pinto beans

photo

3 Beans

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the shallots with a pinch of salt and fry for 3 min until softened. Add the garlic and tomato paste and fry for 1 min further. Add the barbecue sauce, drained beans, red vinegar, honeypulled chicken and measured water. Simmer for 10 min.

photo

4 Bake

Once cooked, top the wedges with the pulled chicken and bean mix. Cover with the grated mozzarella and cheddar and bake for 8-10 min further or until the cheese has melted.

photo

5 Garnish

Meanwhile, trim and finely chop the spring onion.

photo

6 Serve

Divide the loaded wedges among plates and garnish with the spring onion. Serve with a dollop of sour cream.

Tips for fussy eaters

Serve the components separately.

Pro tip

The longer the beans simmer for, the sweeter they'll be!

Ingredients

Number of people

Wedges

Sweet potatoes 400 Grams
Vegetable oil 1 Tbsp
Smoked paprika powder 2 Grams
Smoked sea salt 2 Grams

BBQ Beans

Pulled chicken 300 Grams
Shallots 1 Piece
Garlic cloves 1 Piece
Pinto beans 240 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Tomato paste 70 Grams
Barbecue sauce 40 Grams
Red vinegar 15 ML
Honey 15 Grams
Water 100 ML

Toppings

Grated mozzarella 100 Grams
Grated orange cheddar 60 Grams
Spring onion 40 Grams
Sour cream 60 Grams
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