Corn cakes with avocado salsa
A light, easy-to-prepare snack-supper with Mexican flavours
Chilli & avocado salsa sweet potatoes
Serves 2
Easy
Prep:
Cook:
A fresh, summery vegan recipe that won't break the bank. Get 5 of your 5 a day the easy way
Skip to ingredients
- 2 large sweet potatoes
- 1 tbsp vegetable oil
- 1 onionfinely chopped
- 2 garlic clovescrushed
- 1 tsp paprika
- 400g can chopped tomatoes
- 1 small avocadochopped
- 1 red chillifinely chopped
- ½ small pack corianderchopped
- 400g can mixed beansdrained
- ½ x 460g jar roasted red pepperssliced
- 1 tbsp coconut yogurtto serve (optional)
Nutrition: per serving
- kcal594
- fat17g
- saturates3g
- carbs78g
- sugars37g
- fibre24g
- protein18g
- salt0.3g
Method
step 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.
step 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.
step 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 5 mins and taste.
step 4
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.
