Green salad with avocado
A simple, fresh-tasting salad to serve as part of a summery buffet
Sweet potato jackets with smoky black bean & peanut butter chilli
Serves 2
Easy
Prep:
Cook:
Tuck into sweet potato jackets loaded with a smoky black bean & peanut butter chilli – it's plant-based and fibre‑rich
Skip to ingredients
- 2 medium sweet potatoes
- 2 tsp olive oil
- 1 small red onionfinely chopped
- 1 garlic clovecrushed
- 2 tsp tomato purée
- 1 red peppersliced
- 100g baby corncut into 2cm chunks
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- pinch of chilli flakes
- 400g can black beans
- 1 tbsp peanut butter
- ½ limejuiced
- 1 small avocadopeeled, stoned, halved and sliced
- small handful of corianderleaves picked
Nutrition: Per serving
- kcal550
- fat20g
- saturates4g
- carbs60g
- sugars26g
- fibre24g
- protein19g
- salt0.27g
Method
step 1
step 2
Meanwhile, heat the olive oil in a frying pan over a medium heat and cook the red onion with a pinch of salt for 4-5 mins until starting to soften. Stir in the garlic and tomato purée, stirring for another few minutes.
step 3
Add the red pepper, baby corn, paprika, cumin, ground coriander and chilli flakes, stirring for a another minute until fragrant. Tip in the black beans along with their liquid and the peanut butter. Simmer for 10-15 mins until the mixture is thick and rich – the veg should be tender, but still have a little bite.
step 4
Add the lime juice and season to taste. Split the baked sweet potatoes open and fluff the centres using a fork. Spoon over the smoky bean chilli and top with the sliced avocado and chopped coriander to serve.
