Quick, easy and delicious meat free meal and part of our five day plant based meal challenge. You could swap out the beans for tofu. I've made this with the potatos in the oven and in the air fryer. The air fryer is fabulous and quicker and takes about 15 minutes.
Ingredients
(makes 2 serves, double for 4)
For the potatoes
500 g sweet potato
Salt
Olive oil
For the beans
230 g black beans, drained
2 garlic cloves
1 tsp cumin, ground
1 tsp paprika powder
pinch salt
For the toppings
1/2 avocado
Punnet cherry tomatoes
1/4 red onion
half bunch coriander, chopped
2 tbsp plain Greek yogurt
1 tbsp lime juice
2 tbsp jalapeño slices
Sunflower seeds
Method
Preheat the oven to 200C/390F
Slice the sweet potato into wedges, place in a bowl, top with salt and splash of olive oil. Massage to ensure the potatoes are coated with salt and oil.
Place on an oven tray lined with parchment paper and bake for about 20-30 minutes.
Meanwhile, drain & rinse the beans, mince the garlic and add these to a pan together with the spices. Add oil and sauté for about 5 minutes.
Prepare the toppings by dicing the onion, chop the tomatoes and cilantro. Mash the avocado with a fork and set aside.
In a small bowl, combine the yogurt with lime juice
When the potatoes are done, serve on a plate starting with sweet potatoes, beans, tomatoes, onion, avocado, yogurt, jalapeños, sunflower seeds and coriander.
Enjoy xx