…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 beansPrint This
- 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
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!