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Chilli & avocado salsa sweet potatoes

Chilli & avocado salsa sweet potatoes

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A star rating of 4.8 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal594
fat17g
saturates3g
carbs78g
sugars37g
fibre24g
protein18g
salt0.3g
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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)

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.

Goes well with

Recipe from Good Food magazine, August 2016

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Overall rating

A star rating of 4.8 out of 5.12 ratings
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