Loaded sweet potatoes with spiced beans & avocado

Ingredients

Nutrition weights for 2 servings. Changing the batch size keeps the per-serving nutrition the same.

• Orange sweet potato, unpeeled and raw500 g
• Canned kidney beans, drained300 g
• Cherry tomatoes, raw250 g
• Brown onion, peeled100 g
• Garlic, peeled8 g
• Ground cumin3 g
• Smoked paprika4 g
• Olive oil20 g
• Avocado flesh120 g
• Lime juice35 g
• Iodised salt2 g
• Ground black pepper0.5 g
• Water80 g
• Fresh coriander10 g

Method

1. Heat the oven to 220°C conventional / 200°C fan. Scrub two similar-sized sweet potatoes, about 250 g each, then halve lengthways. Rub with 10 g oil and 1 g salt. Place cut-side down on a lined baking tray and roast for 35–45 minutes, until a knife passes easily through the thickest part.
2. Meanwhile, finely dice the onion, mince the garlic and halve the tomatoes. Heat the remaining 10 g oil in a saucepan over medium heat. Cook onion for 6–8 minutes until softened. Add garlic, cumin and smoked paprika and stir for 30 seconds.
3. Add tomatoes, drained canned kidney beans, 80 g water, pepper and the remaining 1 g salt. Simmer uncovered for 12–15 minutes, stirring, until the tomatoes collapse and the sauce is thick enough to sit on a potato. Mash a few beans to thicken; add a splash of water only if it catches.
4. Mash the avocado roughly with 20 g lime juice. Stir the remaining 15 g lime juice into the beans off the heat. Turn the tender sweet potatoes cut-side up and gently roughen the flesh with a fork.
5. Serve two potato halves per person, topped with half the hot beans, avocado and chopped coriander. Use ready-cooked canned beans as specified; dried kidney beans need a separate safe soaking and boiling process and are not a direct substitution.

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