Prep: 10 mins
Cook: 45 mins
a drop of rapeseed oil
2 sweet potatoes
1 large avocado
juice 1 lime, plus 2 wedges
1 red chilli, deseeded and finely chopped
2 tomatoes, finely chopped
⅓ small pack coriander, leaves roughly chopped
1 small red onion, finely chopped
400g can red kidney beans in water, drained
- Heat oven to 220C/200C fan/gas 7, oil the sweet potatoes, then put them straight on the oven shelf and roast for 45 mins or until tender all the way through when pierced with a knife.
- Meanwhile, mash the avocado with the lime juice in a small bowl, then stir in the chilli, tomatoes, coriander and onion.
- Cut the potatoes in half and top with the beans and guacamole. Serve with the lime wedges for squeezing over.
Recipe from Good Food magazine, June 2016
Image from: https://www.bbcgoodfood.com/recipes/sweet-potato-jackets-guacamole-kidney-beans