EIWITRIJK RECEPT · FASE 4 · LUNCH

Roasted sweet potato with bean dip

Soft roasted sweet potato with a creamy black bean dip, balanced and protein-rich for Phase 4.

40 min totaal 2 porties 360 kcal p.p. 18 g protein

This roasted sweet potato with bean dip is comfort food in a balanced form. The sweet potato wedges become soft and caramelised in the oven, whilst black beans with garlic, smoked paprika and lime are puréed into a spicy, creamy dip. A dollop of lean quark makes the dip creamy and adds extra protein.

In Phase 4, it's all about healthy balance, and this dish shows what that tastes like. The sweet potato provides complete carbohydrates and fibre for energy, whilst the black beans and quark together create a solid protein component. That structure fits seamlessly with a protein diet where you eat varied, because protein and fibre keep you satisfied for longer whilst the carbohydrates fuel you.

Lovely with a grilled chicken breast, a fresh salad or as a savoury side dish with lean fish.

Zo maak je het

  1. Spread the sweet potato wedges on a baking tray and drizzle with olive oil.
  2. Bake them for thirty minutes in an oven at 200 degrees until soft.
  3. Blend the black beans with garlic, paprika powder and lime juice.
  4. Stir in the quark until you have a creamy dip.
  5. Season with salt and pepper and serve alongside the warm potato.

Bewaren

Keep the bean dip covered in the fridge and use it within three days. Warm the roasted sweet potato best with a quick spell in the oven.

Variatietips

Stir some finely sliced spring onion or jalapeno into the dip for extra kick. A handful of fresh coriander and some lime zest make it fresher all round.

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