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
- Serves 2
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)
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.
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.
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.
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.