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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

way.


• 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

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©2020 For The Fasting Vegan, By MWM Digital

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