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
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Prep:15 mins
Cook:45 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 594
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fat 17g
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saturates 3g
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carbs 78g
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sugars 37g
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fibre 24g
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protein 18g
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salt 0.3g
Ingredients
- 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)
Method
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.