Sweet potato with red cabbage, feta and bean topping

Ingredients for 2 servings:

• 2 sweet potatoes
• 1 garlic clove(s)
• 1 onion(s)
• 4 jalapeños
• 100 g feta cheese
• 100 g natural yogurt
• 200 g red cabbage
• 1 pinch(s) paprika powder, smoked
• salt and pepper
• 200 g beans, black or kidney beans
• 30 g apricot(s), dried
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp honey
• 1 n. B. Coriander
• 1 lime(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Wash the sweet potatoes and bake on a baking tray in the oven at 180°C (top/bottom heat: 160°C) for 50 minutes. Chop the jalapeños, onions, garlic, and apricots. Rinse and drain the beans. Roughly chop the feta. Mix all ingredients with the yogurt and season with paprika, salt, and pepper. Trim and finely grate the red cabbage. Mix with honey, lemon juice, olive oil, salt, and pepper, then knead vigorously. Remove the sweet potatoes from the oven and slice open. Unfold and place the bean filling on each one, then arrange the red cabbage on top. Wash and cut the lime into eighths, and serve with the potatoes. Garnish with cilantro to serve.