I firmly believe that a roast chicken is the gift that keeps on giving. I stripped what was left of the meat from Sunday’s roast and it became a delicious topping for some roasted sweet potatoes. Such an easy and nutritious weekday meal that uses up fridge leftovers. You can tailor the toppings to suit your family but black beans add loads of nutrition and texture.

INGREDIENTS
4 sweet potatoes
approx. 300g cold roasted chicken
3 tbsp veg oil

for the marinade
2 tbsp light brown sugar
1 tsp dried parsley
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp thyme
1/2 tsp cumin
1/4 tsp any chilli powder
1/4 tsp cayenne
juice of half a lime

toppings ideas
140g black beans
140g sweetcorn
salsa
grated cheese
coriander leaves
spring onions or half a yellow onion onion
lime

• Prick the potatoes all over with a small, sharp knife. Pop the potatoes into a baking sheet then drizzle over with olive oil. Rub the oil over the potatoes then sprinkle with sea salt.
• Bake the potatoes at 200°C (180°C Fan) for an hour or until a knife slides easily into the potatoes.
• Mix together all the marinade ingredients in a bowl and add the chopped, cold roast chicken into the mix and stir to coat. Leave the bowl in the fridge until 10 minutes before the potatoes are done.
• Fry the chicken in the veg oil in a large skillet on a medium high heat along with half a sliced yellow onion, until the chicken is fully reheated (about 4 minutes). Add the black beans and sweetcorn and heat through (a couple of minutes).
• Top the halved sweet potatoes with the chicken mix then add other toppings you like (grated cheese, sour cream, coriander leaves, salsa, spring onions, lime juice etc)