Sweet Potato and Beans in Sweet Chili
Steamed sweet potato and beans with a hint of chili.
Preparation Time: 20 mins
Cooking Time: 10 mins
Yield: 4 x approx. 5 oz servings
Ingredients
- 10 oz sweet potato (yam)
- 10 oz fresh green beans
- 1 Tbsp honey
- 1 1/2 tsp sweet chili sauce
- 1 tsp grated fresh ginger
- 1 1/2 oz light buttery spread (about 3 Tbsp)
Directions: Standard directions Microwave directions
Cut potato in half lengthways, cut into half-inch slices, cut beans into 2-inch lengths. Steam or boil vegetables until just cooked (approx 10 minutes).
Combine honey, sauce, ginger, and buttery spread in small saucepan. Place on low heat and simmer until buttery spread is melted. Mix well.
Pour mixture over vegetables and mix gently until combined. Serve hot.
Cut potato in half lengthways, cut into half-inch slices, cut beans into 2-inch lengths.
Place potato in bowl with water. Cover and cook on HIGH 3 minutes. Add beans, cover and cook on HIGH 6 minutes. Let stand for 3 minutes.
Combine honey, sauce, ginger, and buttery spread in bowl; cover and cook on HIGH 40 seconds or until buttery spread is melted. Mix well. Pour mixture over vegetables and mix gently until combined.
Variations:
Serve as a side dish with Fish Cutlets in Herb Tomato Coulis (see recipe link).
Serving suggestion is not included in the nutritional analysis.
Tips:
This recipe is best made just before serving. Not suitable for freezing.
Nutritional Info (per serving)
| CALORIES | 137 cals |
| Kilojoules | 572 kJ |
| Fat | 4.0 g |
| Saturated Fat | 1.1 g |
| Cholesterol | 0 mg |
| Sodium | 133 mg |
| Carbohydrates | 24.2 g |
| Fiber | 4.7 g |
| Total Sugars | 8.4 g |
| Protein | 2.5 g |
| Calcium | 49.0 mg |
Related Recipes
Fish Cutlets in Herb Tomato Coulis
Fish cutlets with a herb tomato sauce.