Calorie-Conscious Mexicano Sweet Potatoes

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 1clove garlic
• 380g black beans
• 10g Tex-Mex seasoning
• 400g diced tomatoes
• 100g baby spinach leaves
• 130g natural yoghurt
• 1pcs avocado
• 15ml olive oil
• 5ml honey
• 5ml balsamic or red wine vinegar

Method

1. Step 1 — Roast sweet potato
   Check your avocado is ripe before starting this recipe (see Cooking tip). Preheat oven to 220C, fan-forced. Line an oven tray with baking paper. Halve the unpeeled sweet potatoes lengthwise (see Make it yours) and put on the lined tray. Drizzle with 2 tsp olive oil, season with salt and pepper and turn to coat. Roast the sweet potato, cut-side down, for 25-30 mins until tender.
2. Step 2 — Cook beans
   Meanwhile, crush 1 garlic clove. Drain and rinse the beans. Heat 2 tsp olive oil in a medium deep frypan over medium heat. Cook the beans, Tex-Mex seasoning and half the garlic, stirring, for 2 mins or until fragrant.
3. Step 3 — Simmer beans
   Add the tomatoes, 60ml (¼ cup) water and ½ tsp honey to the bean mixture and bring to a simmer over medium heat. Cook, stirring often, for 8 mins or until the sauce is slightly thickened. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Step 4 — Dress spinach
   Coarsely chop the spinach. Combine 1 tsp balsamic vinegar and ½ tsp honey in a large bowl and season with salt and pepper. Add the spinach and toss to coat. Combine the yoghurt and remaining garlic in a separate bowl.
5. Step 5 — Serve up
   Finely chop the avocado. Divide the sweet potato among plates and top with the bean mixture, garlic yoghurt and avocado. Serve with the spinach salad and enjoy!
6. Step 6 — Make it yours
   Prefer loaded sweet potato wedges? No problem! Simply cut the unpeeled sweet potatoes into wedges and roast for 20-25 mins until golden and tender.

Allergens

Sulfit, Milch