Fast and filling!

Join the high-protein revolution and eat better everyday, with these full-of-flavour recipes from nutritionist Scott Baptie's new cookbook

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Creamy coconut black beans Make a delicious and simple tomato and coconut milk sauce, adding hot chilli sauce to give a delicious depth of flavour, then just add tinned black beans and simmer until thick and creamy. Serve on baked sweet potatoes and top with coriander a fantastic alternative to the standard jacket potato, and good for vegans, too!

PREP TIME: 10 MINS
COOK TIME: 45 MINS
SERVES: 4
●4 sweet potatoes
● 2 tbsp olive oil
●1 large onion, finely chopped
● 10g minced garlic
● 1 x 400g tin of chopped tomatoes
● 2 tbsp hot chilli sauce
● 1 x 400ml tin of coconut milk
● 2 x 400g tins of black beans, drained
● 30g pack of fresh coriander, roughly chopped
● Sea salt and black pepper

I Preheat the oven to 200°C/180°C fan/ gas mark 6.

2 Pierce the skin of the potatoes with a fork and rub each one all over with a little of the oil.

Place on a tray in the oven and bake for 25-35 minutes, depending on size, until very tender.

3 Meanwhile, heat the remaining oil in a large frying pan and cook the onion for 5-8 minutes, until starting to soften.

4 Stir in the garlic and cook for a further few minutes.

5 Tip in the tomatoes, hot sauce, coconut milk and beans, season to taste, and bring to a simmer.

6 Cook for 10-15 minutes until the sauce is thickened, reduced and creamy.

7 Check the seasoning and stir through the coriander.

8 Split the sweet potatoes open and mash and fluff up the flesh with a fork.