Chilli & avocado salsa sweet potatoes

5 of 5 a day budget fibre gluten free vegan vegetarian

N/A

Source

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.