Course: Main Course
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 Mins
Servings: 4
Ingredients
- 2 Large Sweet Potatoes
-1 Tbsp Olive Oil
-1 Small Sweet Onion (Diced)
-2 Garlic Cloves ( minced or pressed)
-1 Red Bell Pepper (chopped)
-2 Cups Chopped Mushroom
-1/2 Cup Frozen Corn
-1/2 Cup Canned Black Beans ( rinsed and drained)
-1 Tbsp Chilli Powder (or to taste)
-1 Tsp Ground Cumin
-2 Tbsp Tomato Paste
-1 Avocado ( smashed)
-4 Tbsp Yogurt or Sour Cream
-A Small Handful Of Fresh Cilantro, To Garnish
-Sea Salt And Pepper, To Taste
Instructions
1. Preheat oven to 400 F and line a baking sheet with parchment paper.
2. Cut the sweet potatoes in half on lengthways and place them on the baking sheet
3. Roast for about 15-18 minutes, or until for tender. Turn off oven
4. Meanwhile, heat the oil in a large skillet. Add the onion, garlic, and bell pepper and sauté for about 4 minutes
5. Add in mushrooms, and cook until tender, 6-7 minutes
6. Stir in the corn, black beans, tomato paste, cumin, and chili powder and cook for 2-3 more minutes.
7. Remove the sweet potatoes from the oven and top them with the Mexican mixture, then add mashed avocado, and a tablespoon of yogurt/ sour cream on top of each. Garnish with cilantro.
Enjoy!
Nutrition
calories: 320kcal | Carbohydrates: 45g | Protein: 8g | Fat : 14g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 247mg | Potassium: 1240mg | Fiber: 12g | Sugar: 12g | Vitamin A: 11015IU | Vitamin C: 52.8mg | Calcium: 80mg | Iron: 3mg
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