This fantastic, filling and wholesome recipe will give you a delicious balance of nutrients to help fuel your day. Your body will love the healthy fats from avocados, the slow burning carbohydrates from the sweet potato and the gorgeous fibre hit from the chilli. The best bit is that it’s ready to eat in just 15 minutes. It was created by dietitian Lyndi Cohen for Australian Avocados.
Serves 4 | Prep 5 minutes | Cook time 10 minutes
2-3 avocados (If your avocado is firm, it will be ready in a couple of days. To ripen, store in the fruit bowl and then pop in the fridge to keep at the perfect ripeness for two to three days. You can speed up ripening by popping it in a paper bag with a banana.)
4 small sweet potatoes
1 Tbsp extra virgin olive oil
2 Tbsp Mexican taco spice
1 tin (400g) black beans (drained)
1 tin (400g) lentils (drained)
1 tin (400g) corn kernels (drained)
1 tin (400g) diced tomato
1 lime, to serve
Add olive oil, black beans, lentils, corn, tomatoes, water and spice mix to a large saucepan and cook on medium-high for 10 minutes or until reduced.
Meanwhile, puncture the sides of the sweet potato six times with a fork. Place in the microwave for 8-10 minutes or until soft. The sweet potato can also be baked – place on a sheet pan, cover with foil and bake at 180C for 1 hour or until tender.
To serve, cut open the sweet potatoes. Fill with chilli and top with avocados. Serve with lime (optional).
Note: This recipe is naturally vegan and gluten-free. This recipe is vegetarian friendly.