Chilli & avocado salsa sweet potatoes | Lunch
A fresh, summery recipe that won’t break the bank. Get 5 of your 5-a-day the easy
• 2 large sweet potatoes
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp paprika
• 400g can chopped tomatoes
• 400g can mixed beans, drained
• ½ × 460g jar roasted red peppers, sliced
• 1 tbsp coconut yoghurt, to serve (optional)
FOR THE SALSA
• 1 small avocado, chopped
• 1 red chilli, finely chopped
• ½ small pack coriander, chopped
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 about 5
mins and taste.
4 Halve each baked potato, ladle over the chilli and
spoon on the salsa. Add a dollop of coconut yoghurt to
each half before serving, if you like.
Nutrition per serving
Kcals 594 • fat 17g • saturates 3g • carbs 78g • sugars 37g • fibre 24g • protein 18g • salt 0.3g