Summer salad bowl
A summer salad bursting with fresh flavours
Sweet potato jackets with guacamole & kidney beans
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- a drop of rapeseed oil
- 2 sweet potatoes
- 1 large avocado
- juice 1 limeplus 2 wedges
- 1 red chillideseeded and finely chopped
- 2 tomatoesfinely chopped
- ⅓ small pack corianderleaves roughly chopped
- 1 small red onionfinely chopped
- 400g can red kidney beansin water, drained
Nutrition: per serving
- kcal586
- fat21g
- saturates4g
- carbs73g
- sugars31g
- fibre24g
- protein14g
- salt0.3g
Method
step 1
Heat oven to 220C/200C fan/gas 7, oil the sweet potatoes, then put them straight on the oven shelf and roast for 45 mins or until tender all the way through when pierced with a knife.
step 2
Meanwhile, mash the avocado with the lime juice in a small bowl, then stir in the chilli, tomatoes, coriander and onion.
step 3
Cut the potatoes in half and top with the beans and guacamole. Serve with the lime wedges for squeezing over.
