Sweet Potatoes with Sticky Onions and Feta

Simple
0:45 m
13 ingredients

Welcome back to our new series where we show you the best loaded potato combinations you’ve ever seen/laid eyes on. These loaded sweet potatoes with sticky onions & feta are midweek comfort food at its best! Fluffy sweet potato - its skin crisped to perfection, topped with a heap of sticky red onions, caramelised with red wine vinegar and caster sugar, and spiced with a hint of thyme. Check out the recipe below.

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Packed with protein, loaded with plant goodness, and bursting with bold flavour, they’re the easiest way to bring epic plant-based energy to your dinner table.

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Serves: 2

Ingredients

For the Sweet potatoes

4 sweet potatoes
2 tbsp olive oil
salt

For the Onion Topping

2 tbsp olive oil
2 tbsp plant-based butter
2 red onions
3 tbsp red wine vinegar
2 tbsp caster sugar
1 tsp dried thyme
1 x 400g can of butter beans
1 red chilli
100g spinach
100g plant-based feta
1 lemon
1 tsp sumac
2 tbsp extra virgin olive oil

Before you start

Oven at 200C | Baking tray lined with baking paper | Frying pan

Step 1

Roast the potatoes

Use a fork to pierce the sweet potatoes and place on the baking tray
Drizzle the olive oil over the sweet potatoes and season with salt
Rub it into the skins then roast for 40-45 minutes until soft and tender

Ingredients

4 sweet potatoes
2 tbsp olive oil
salt

Step 2

Prep the ingredients

Peel and slice the onions
Drain the butterbeans
Thinly slice the chilli
Crumble the feta

Ingredients

2 red onions
1 x 400g can of butter beans
1 red chilli
100g plant-based feta

Step 3

Cook the base

Heat a frying pan over a low-medium heat and add the olive oil and butter
Add the onions and fry for 10 minutes until slightly softened
Turn up the heat and add the vinegar, sugar and thyme
Cook for another 5 minutes until the liquid has reduced and the onions are sticky and caramelised
Take off the heat and stir through the butterbeans, red chilli and spinach to wilt

Ingredients

2 tbsp olive oil
2 tbsp plant-based butter
3 tbsp red wine vinegar
2 tbsp caster sugar
1 tsp dried thyme
100g spinach

Step 4

Assemble and Serve

Slice down the centre of the sweet potatoes to open them up and mash up the flesh with a fork
Spoon over the onion butterbean mix and top with the crumbled feta
Zest over the lemon and squeeze the lemon juice
Sprinkle over the sumac and drizzle with extra virgin olive oil

Ingredients

1 lemon
1 tsp sumac
2 tbsp extra virgin olive oil

Say hello to BOSH! Ready Meals now at Tesco.

Packed with protein, loaded with plant goodness, and bursting with bold flavour, they’re the easiest way to bring epic plant-based energy to your dinner table.

Shop Now