Recipes
Healthy Livings James Mexican Sweet Potatoes
'I've teamed up with Asda to make a simple, healthy lunch or dinner using their delicious, vibrant sweet potatoes! This is a super-tasty and easy recipe that you just HAVE to try!'
'I've teamed up with Asda to make a simple, healthy lunch or dinner using their delicious, vibrant sweet potatoes! This is a super-tasty and easy recipe that you just HAVE to try!'
Cook: 1 Hour
Serves: 2
Price: £2.15 per serving
Nutritional Information
Each 718g serving contains
Energy
22000kj
732kcal
22000kj
732kcal
37%
Fat
24.4g
24.4g
High
35%
35%
Saturates
4.3g
4.3g
Low
22%
22%
Sugars
31.6g
31.6g
High
35%
35%
Salt
0.29g
0.29g
Low
5%
5%
3
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
3064kj/732kcal
Typical energy values per 100g:
3064kj/732kcal
Ingredients
1 tsp smoked paprika
1/4 tsp garlic granules
1/4 tsp chilli flakes
1 can sweetcorn, drained
1 can black beans, drained
3 tbsp tomato puree
1 avocado
1 lime, juiced
Handful fresh coriander, chopped
2 sweet potatoes
1 onion, finely diced
1 pepper, cut into 1 cm pieces
1 tsp cumin
Method
1
Place the sweet potatoes onto a baking tray and prick with a fork all the way round. Bake at 200C/190C fan/gas 5 for 1 hour.
2
Meanwhile, heat a non-stick frying pan, adding in a drizzle of oil, the onion and pepper, and fry for 3-4 mins until they soften.
3
Next add the spices, stir and fry together for 1 min.
4
Add the sweetcorn and black beans to the pan, along with the tomato puree, mix and fry together for 5 mins.
5
Peel and de-stone the avocado, add to a small mixing bowl with the juice of the lime and half of the fresh coriander, and mash together.
6
Finally, remove the sweet potatoes from the oven, slice in half lengthways, and top each with a few spoons of the black bean mixture and avocado. Garnish with the leftover fresh coriander and serve.