Chilli & avocado salsa sweet potatoes

A fresh, summery vegan recipe that won't break the bank. Get 5 of your 5 a day the easy way

  • Prep:15 mins
    Cook:45 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 594
  • fat 17g
  • saturates 3g
  • carbs 78g
  • sugars 37g
  • fibre 24g
  • protein 18g
  • salt 0.3g


  • 2 large sweet potatoes
  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp paprika
  • 400g can chopped tomatoes
  • 1 small avocado, chopped
  • 1 red chilli, finely chopped
  • ½ small pack coriander, chopped
  • 400g can mixed beans, drained
  • ½ x 460g jar roasted red peppers, sliced
  • 1 tbsp coconut yogurt, to serve (optional)


  1. Heat oven to 200C/180C fan/gas 6. Prick the sweet potatoes with a fork and bake for 40-45 mins, or until tender and cooked.

  2. Meanwhile, heat the oil in a deep frying pan and cook the onion for about 10 mins until softening. Add the garlic and paprika, and stir for 1 min. Tip in the tomatoes, then bring to a gentle simmer, season well and leave to bubble away for 10-15 mins.

  3. To make the salsa, combine the avocado, chilli and coriander in a small bowl. Pour the mixed beans into the pan with the red peppers. Warm through for 5 mins and taste.

  4. Halve each baked potato, ladle over the chilli and spoon on the salsa. Add a dollop of coconut yogurt to each half before serving, if you like.

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