This was dinner last night. A colourful and flavour packed combination.
The earthiness of the tate combined with the creamy avo mash – what a little taste sensation. Love.
Oh and of course, a little spicy kick…mexican style.
You can serve this up with some sides, but if your sweet pot was as big as mine…you are not going to need them!
We were so full indeed that we went for a big walk afterwards to get things shaking!
This serves two.
YOU WILL NEED:
2 x sweet potato (skin on)
black bean mix
small diced red onion
1 cup baby spinach
1 cup black beans
*add spice to suit taste
1/2 garlic clove
1 tbsp basil leaves
1 tbsp diced chives
1/4 cup organic extra virgin olive oil
1 tbsp organic apple cider vinegar
2-3 tbsp filtered water
squeeze lime juice
pinch himalayan sea salt
cracked black pepper
2 diced spring onions
Pre heat oven to 350F or 180C.
Line an oven tray with baking paper.
Place potatoes on the tray, prick the top a few times and bake for 60 mins (or until cooked through).
Whilst the sweet potato are cooking, crack on with your avo mash.
Pulse all the mash ingredients in a blender until combined. Add a little more water if too thick. Place aside.
Meanwhile, sauté the red onion and garlic clove in some olive oil in a fry pan over a moderate heat until translucent. Wilt the spinach and add the black beans. Stir in the cayenne and cumin powder.
Assemble the potato by cutting in half (not all the way through – you want the potato to be in one piece). Fill centre with the black bean mix, a generous dollop of the avo mash and sprinkle with spring onions.