CHILLI & AVOCADO SALSA SWEET POTATOES

Chilli & avocado salsa sweet potatoes image

A fresh, summery vegan recipe that won't break the bank. Get 5 of your 5 a day the easy way

Provided by Chelsie Collins

Time 1h

Number Of Ingredients 12

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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)

Steps:

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.

Nutrition Facts : Calories 594 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 37 grams sugar, Fiber 24 grams fiber, Protein 18 grams protein, Sodium 0.3 milligram of sodium