…sweetcorn and hummus
This Lunch Box Club recipe is a pretty simple one, but that doesn’t mean it isn’t any less delicious – sometimes simple is all we need! This one is everything you want in a lunchbox; it lasts well, tastes amazing, and is an all-round balanced meal. The smoky spices on the sweet potato wedges work so well with the garlicky black beans and corn and creamy hummus!
Sweet potato wedges with black beans
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Ingredients
- 1 large sweet potato (approx. 450g)
- 1 tsp smoked paprika
- 1 tsp salt
- 3 tbsp extra virgin olive oil
- 1 tin black beans, drained and rinsed
- 1 tin sweetcorn
- 1/2 tsp garlic granules
- 1/2 tsp dried oregano
- 1 head iceberg lettuce, shredded
- 15 cherry tomatoes, halved
- 3 tbsp hummus
Instructions
Begin by preheating the oven to 180c. Wash the sweet potato and very carefully cut into thin wedges. Scatter them on a baking tray and sprinkle with the smoked paprika and 1/2 tsp salt.
Drizzle the wedges with 2 tbsp olive oil and give the tray a good shake. Place in the oven for 30-35 minutes until soft and starting to caramelise.
With 10 minutes to go, add the remaining tbsp of olive oil to a pan on a medium heat and add the black beans and sweetcorn. Add 1/2 tsp of salt, garlic and oregano and combine. Cook for 8-10 minutes stirring frequently.
Remove the wedges from the oven and serve with black beans and corn, cherry tomatoes, shredded lettuce, adding a dollop of hummus (sprinkled with some extra paprika if you like) on top. Enjoy!
