Nutritionist and cookbook author Em The Nutritionist has suggested a simple swap for beans on toast: serve the beans on sweet potato slices instead. The recipe, shared on her Instagram, is described as 'so good' and offers a healthier twist on the traditional favourite.
Sweet potato as a nutritious alternative
Sweet potatoes are filling, rich in vital nutrients, and leave you feeling refreshed rather than sluggish after a meal, according to the nutritionist. The recipe is ready in under 10 minutes and is packed with 'skin glow nutrition', diverse fibre types, and protein to keep you full but still feeling light.
Recipe for sweet potato toast with beans
To make the dish, you need a small sweet potato cut into two 1cm slices, 100g drained butterbeans, one teaspoon of sun-dried tomato puree, one grated garlic clove, hummus, one lemon, 20g feta, and fresh basil and spring onion to serve.
Drizzle the sweet potato slices with extra virgin olive oil and season with salt. Roast in the oven at 200C fan for 15 minutes, or air fry at 190C for 10 minutes, until tender. Meanwhile, sauté the butterbeans with the grated garlic and sun-dried tomato puree for three minutes until fragrant and golden, then finish with a squeeze of fresh lemon juice.
How to assemble the dish
Once the sweet potatoes are done, spread a teaspoon of hummus across each slice. Pile the butterbeans on top, then scatter over crumbled feta, followed by fresh basil and spring onion.
Em The Nutritionist said: "This bowl is full of plant proteins and fibre, and it's going to keep you fuller for longer, and nice and light too. It's not going to give you any of those afternoon slumps." She added: "So simple, so good."
