MEXICAN LOADED BAKED SWEET POTATOES

Serves 1 | Full of Flavour | Rich Source of Vitamin A

INGREDIENTS

1 large sweet potato per person

Guacamole:
1 large avocado
¼ small red onion - finely diced
½ clove crushed garlic
1-2 tbsp fresh lime juice
Salt and pepper to taste
Pinch chilli flakes
Handful fresh pomegranate seeds

Fried Black beans:
1 cup cooked black beans
Clove garlic-crushed
½ tsp paprika
Sea salt and pepper
½ diced red pepper

METHOD

1. Preheat your oven to 190ºC and place the sweet potatoes onto a tray to bake for around an hour.

2. Meanwhile, to make the guacamole, mash the avocado with a fork and stir through the red onion, garlic, lime juice, chilli and pomegranate seeds. Season to taste with salt and pepper and leave this in the fridge whilst you make the rest of the dish.

3. For the black beans, heat a splash of water in a pan over medium heat and add in the black beans, bell pepper, paprika, garlic and salt and pepper. Sauté until slightly crisp.

4. Once the potatoes are cooked, slice down the middle and top with the fried beans and a generous helping of guacamole.

Calorie (kcal): 655.3 | Carb (grams): 98.7 | Fat (grams): 22.6 | Protein (grams): 22.2