What you need
- 2 sweet potatoes
- 400 g tin black beans, drained
- ½ tsp ground cumin and ½ tsp smoked paprika
- 1 avocado, sliced
- 2 tomatoes, ½ red onion and a handful of coriander, finely chopped, with lime juice, for the salsa
- Coconut yoghurt and lime wedges, to serve
Putting it together
- Bake: prick the sweet potatoes and bake at 200°C (180°C fan) for 40–45 minutes, until soft. (Or microwave for 8–10 minutes.)
- Warm the beans: warm the beans with the spices and a splash of water, mashing a few.
- Make the salsa: mix the tomatoes, onion, coriander, lime juice and a pinch of salt.
- Serve: split the potatoes and pile in the beans, avocado, salsa and a spoon of yoghurt.
Why it's good for you: Sweet potatoes are rich in beta-carotene and fibre, and black beans are full of plant protein and polyphenols. A hearty, comforting plate that's naturally plant-based and gluten-free.
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