Chilli and Avocado Salsa Sweet Potatoes

Name: Chilli and Avocado Salsa Sweet Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves 2
Cuisine: mexican
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; 1/2 small pack coriander chopped; 400g can mixed beans drained; 1/2 x 460g jar roasted red peppers sliced; 1 tbsp coconut yogurt to serve (optional)

4.80 (14)

⏱ 60 mins 🍽 Serves 2 🌶 mexican ✅ Easy 🏷 Recipes

This vibrant vegan dish delivers a full-flavoured Mexican-inspired meal. Baked sweet potatoes form the base for a rich, spiced tomato sauce with mixed beans and roasted peppers. It is finished with a fresh, zingy avocado and chilli salsa, and an optional coconut yogurt topping. The recipe is packed with vegetables and makes for a satisfying, colourful dinner for two.

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
1/2 small pack coriander chopped
400g can mixed beans drained
1/2 x 460g jar roasted red peppers sliced
1 tbsp coconut yogurt to serve (optional)

Method

Preheat your oven to 200C/180C fan/gas 6. Pierce the sweet potatoes with a fork and bake them for 40-45 mins until they are soft and fully cooked.
While the potatoes bake, warm the oil in a deep pan and fry the chopped onion for about 10 mins until it softens. Stir in the crushed garlic and paprika for 1 min. Add the canned tomatoes, season generously, and let the mixture simmer gently for 10-15 mins.
Prepare the salsa by mixing the chopped avocado, finely chopped red chilli, and coriander in a bowl. Add the drained mixed beans and sliced roasted peppers to the tomato pan. Warm everything through for 5 mins, then adjust the seasoning to taste.
Slice each baked sweet potato in half. Spoon the warm bean and pepper chilli over the top, then add a generous helping of the avocado salsa. Finish each portion with a spoonful of coconut yogurt, if desired, before serving.