Chilli & avocado salsa sweet potatoes

Chilli & avocado salsa sweet potatoes

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(7 ratings)

Prep: 15 mins Cook: 45 mins


Serves 2

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal594
  • fat17g
  • saturates3g
  • carbs78g
  • sugars37g
  • fibre24g
  • protein18g
  • salt0.3g
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  • 2 large sweet potatoes
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 tbsp vegetable oil
  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 1 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 400g can chopped tomatoes
  • 1 small avocado, chopped



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 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)


  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.

  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.

  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.

  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.

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Comments, questions and tips

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19th Feb, 2020
This was a pleasant surprise! It was quick to make - not much prep. The jar roasted peppers and paprika gave the chilli a really nice smokey flavour and the guacamole went beautifully with the chilli and sweet potato!!
Elena Damian's picture
Elena Damian
24th Nov, 2018
This was good, but a bit boring. Try using less chilli, otherwise, the spiciness takes away the rest of the tastes.
28th Mar, 2017
Really tasty chilli, I only used half a chilli and it was really hot with just that! I added some spinach to the chilli as well to stop it drying out. Great cheap meal.
22nd Aug, 2016
Blooming lovely
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