Monday 20 February 2017

Mexican jackets potatoes

 vegan, gluten free
👬2🕝15min prep + 45min baking

I love baked sweet potatoes and the guacamole makes a good contrast with the sweetness of the potatoes. These loaded Mexican style potatoes are a dream dinner – they’re so filling:)


2 large sweet potato
1 large avocado 
juice of 1 lemon
2 tomatoes, finely chopped
½ small pack of coriander, leaves roughly chopped 
1 small red onion , peeled, finely chopped
400g red kidney beans

 Preheat oven to 220C. Oil the sweet potatoes, then put them straight on the oven shelf and roast for 45 minutes 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.

Heat the beans up if desired. Cut the sweet potatoes in half and top with beans and guacamole. Serve with the lime wedges for squeezing over.

Recipe taken from:
Good Food Eat Well
Healthy Diet Plans 

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