Roasted sweet potato, green beans, bacon and feta


Happy Tuesday, y’all!

Post-Easter I’ve been back on the lower-carb eating vibe. My clothes were feeling a little tight due to all the Easter eggs, wine and delicious meals/carbs that I’ve been consuming, and the scales didn’t lie either! Whilst i’m not hugely bothered per se about how much I weigh (I’d rather just feel better overall), I still have a weight that I no longer wish to go over since I’ve now settled at 10lbs lighter than I was pre-babies. All that post work wine and chips definitely had an effect on the waistline back then, and I no longer wish to re-visit that time health and weight-wise!

I find that I feel much lighter, less bloated, fuller for longer and have more energy since limiting my carbs, plus have lost and generally kept weight off. I still eat good carbs, but will have them with, say, just one meal a day, and tend to replace traditional carbs with other ‘better’ carbs i.e. swapping potatoes for sweet potatoes.

Here is the first of an on-going series featuring some low carb and/or paleo meal ideas. Not all of them are recipes as such (i.e. they are so easy and self-explanatory it would be insulting to your intelligence to post a recipe), but hopefully will become a good resource and meal inspiration for the fellow low-carber. I will file them in the category ‘Food’- ‘Low Carb’ in the drop down box on the right of my blog’s home page, so they are easy to find there.

Hope you find them useful!

Roasted Sweet Potato, Bacon, Green Beans and Feta (serves 2)

You will need:

  • 2 large sweet potatoes
  • 8 Rashers of good quality bacon
  • Pack of ‘fine’ green beans, topped and tailed
  • 100g Feta cheese, for crumbling


  1. Pre-heat oven to 180c, and pre-heat a large baking tray.
  2. Peel and cut the sweet potatoes into bite size chunks, drizzle with olive oil, and oven bake for 40 minutes.
  3. With 15 minutes left to go until the sweet potatoes have cooked, steam the green beans until tender.
  4. With 10 minutes left to go, grill or dry fry the bacon rashers on both sides until cooked. Slice up in to bits.
  5. Dish up potatoes, green beans and bacon, then crumble the feta on the top.

Delicious, easy and super-filling!

Linking up with Honest Mum’s Tasty Tuesdays!




  1. Sasha
    April 29, 2014 / 12:33 pm

    I am definitely going to try this one! Thanks for sharing!! 🙂

    • April 30, 2014 / 9:15 am

      No worries! Will be more coming soon! 😉

  2. Sophie at Franglaise Cooking
    May 4, 2014 / 10:38 am

    That looks seriously yummy! I find going low/no carb impossible so this is a good recipe to know 🙂 Pinning it now.

    • Bec
      May 5, 2014 / 10:58 am

      Thanks! It’s a good one because it’s very filling and you don’t feel that you are depriving yourself of carbs.

  3. Honest Mum
    May 4, 2014 / 9:38 pm

    Gorgeous recipes and like you I follow I low carb way of eating. Not no carbs, I love whole foods so chickpeas, beans, sweet potatoes and lots of fruit but I don’t go crazy on carbs, so try and eat them mostly in the morning and never at dinner time-I say never but I follow this 80% of the time and really works for me-lots of energy and keeps weight healthy! Thanks for this fab recipe and linking up to #tastytuesdays

    • Bec
      May 5, 2014 / 10:59 am

      Yup, I eat exactly the same as you do then, well for that 80%! Definitely has enabled me to lose and then maintain a healthy weight, and the increased energy has been great. Definitely need it, what with lack of sleep at the moment!

  4. Mummy Tries
    June 16, 2014 / 5:28 am

    This sounds amazing 🙂

  5. September 16, 2014 / 8:57 am

    This looks delicious! I’m a HUGE FAN of sweet potato!
    You had me confused for a moment though with the low-carb title… Sweet potatoes have a higher concentration of carbs than regular potatoes!

    • Becky
      September 16, 2014 / 7:29 pm

      I didn’t know this- I thought sweet potatoes had lower GI than normal potatoes, making them a slightly lower-carb and healthier choice (not that normal potatoes are that bad!)? Clearly confused with my nutritional knowledge (or lack of!)

  6. September 16, 2014 / 9:00 am

    If you exchanged the sweet potato for roasted butternut squash, you’d have the same beautiful sweetness, same gorgeous colour and same creamy texture… And a truly low-carb meal 🙂
    …Just an idea (I don’t mean to be too cheeky)!

    • Becky
      September 16, 2014 / 7:30 pm

      Oooh I will try this- love butternut squash but haven’t cooked it for a while. Will be lovely with autumn dinners, thanks for the suggestion!

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