Preparation time 10 min
Cooking time 40 min
Serve this recipe fresh
Ingredients (4 servings)
Mexican Mix
- 1 small Red onion (chopped)
- 1 clove Garlic, raw (minced)
- 1 cup, cherry Tomatoes, raw (chopped)
- 2 cup Black beans, boiled, with salt
- 1/2 cup Corn, sweet, yellow, canned, no salt added
- 1/3 cup Coriander leaves, fresh (chopped, or parsley)
- 1/2 fruit Lime juice
- 1/4 tsp Salt (to taste)
- 1/8 tsp, ground Black pepper
- 1/8 tsp, flakes Hot chili pepper, sun-dried
Quick Guacamole
- 1 fruit Avocado, raw
- 1 clove Garlic, raw (minced)
- 1/2 fruit Lime juice
- 1/8 tsp Salt
Sweet Potatoes
- 4 large Sweet potatoes, raw
To Serve
- 1/3 cup Yogurt, coconut
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Instructions
-
Bake the sweet potatoes
Preheat the oven to 200C (400F) and line a baking sheet with parchment paper. Using a fork, poke small holes in the potatoes all the way around. Bake for 40 minutes, or until cooked through. -
Prepare the Mexican Mix
In a bowl combine the red onion, garlic, cherry tomatoes, black beans, corn, chopped cilantro, lime juice and seasonings. Toss to combine. Taste and adjust as needed, adding more salt to taste, black pepper and chilli flakes for spice. Set aside. -
Prepare the Guacamole
Slice the avocado in half, remove the pit and scoop out the flesh into a bowl. Mash the avocado with a fork, as crunchy or smooth as you want. Add the lime juice and salt to taste. Set aside. -
Load up your sweet potatoes
Cut the sweet potatoes in half and load them up with the Mexican mix. Top with guacamole and drizzle with plant based yogurt. Enjoy!
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Nutrition
One serving contains 442 calories, 14 grams of protein, 7 grams of fat, and 85 grams of carbohydrates.
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